| Prep: 15 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 18g | 10g | 50g |
| sugars | fibre | protein | salt |
| 45g | 5g | 12g | 0.08g |
I hold close to my heart an array of colorful, tropical traditions that finds expression in the rhythm of my dance and the magic of my kitchen. Of the myriad recipes I’ve prepared, the Azuki Bean Ice Cream stands out stunningly. Being of Cuban and Spanish descent, I often find myself delicately balancing the vibrant flavors of the Caribbean with the classic richness of Spain. But this particular dessert throws a curveball with its far-Eastern origins and yet, it impeccably complements the spicy delicacies I often create.
A Tropical Twist with Azuki Bean Ice Cream
The Azuki Bean Ice Cream might seem like a novelty to some, yet it carries a profound sense of familiarity for me. Azuki Beans, although less known in the West, are quite the mainstay in East Asian cuisine. This humble legume is not just about an exotic touch or taste; it boasts a host of health benefits too. Azuki beans are rich in potassium, fiber, and folic acid. They are low in fat and high in protein, making this ice cream not just incredibly delicious but substantially nutritious too!
The divine creaminess infused by the whole milk and heavy cream paired with the sweet, earthy flavor of the azuki beans create a symphony of complex yet harmonious flavors. When I prepare it, I imagine myself in a dance, moving fluidly yet passionately to the beat of salsa, mirroring the diverse cultures that have influenced this recipe.
Taste Adventure and Health Journey
What I also love about the Azuki Bean Ice Cream is its versatility. Whether served as an indulgent after-dinner dessert, or as a cool reprieve from the mid-day Miami heat, it fits seamlessly into any dining experience. It’s a refreshing alternative to traditional ice cream and a sweet way to include nutrient-rich legumes into your diet.
This recipe lends itself well to a myriad of dishes. The unique characteristics of azuki beans can perfectly balance dishes like Spanish Paella or Ropa Vieja, traditional Cuban stew, by offering a sweet reprieve to counter the savory flavors.
Next time you crave a new culinary adventure, I urge you to try out the Azuki Bean Ice Cream. Whether you fall in love with its nutritional profile or its distinct flavor profile, it’s a recipe that’s certainly worth exploring. Embark on a journey that’s not just a fiesta of flavors, but one that’s a dance of cultures and health.
What You’ll Need
- 1 cup Azuki Beans
- 3 cups Water
- 1.5 cups Granulated Sugar
- 2.5 cups Whole Milk
- 2 cups Heavy Cream
- 0.5 teaspoons Salt
- 6 Egg Yolks
- 1 teaspoon Vanilla Extract
Method
Step One
Begin by rinsing 1 cup of Azuki Beans under cold water. Deliver them into a pot, add 3 cups of water, and bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about an hour, or until the beans are soft and easy to crush.
Step Two
When your beans are cooked, add 1 cup of the granulated sugar into the pot and stir until it has fully dissolved. Let the beans simmer uncovered for another 40 minutes, stirring occasionally, until most of the liquid has evaporated. Then, remove the pot from heat, and let it cool down completely.
Step Three
While the beans are cooling down, get a separate saucepan, and combine 2.5 cups of whole milk, 2 cups of heavy cream, and 0.5 teaspoons of salt. Heat the mixture over medium heat until it starts to steam, but be careful not to let it boil.
Step Four
In a different bowl, whisk together 6 egg yolks and the remaining 0.5 cup of granulated sugar until the mixture becomes pale and creamy. With the milk and cream mixture still steaming, slowly pour approximately one-third of it into the egg yolk mixture, whisking constantly to temper the yolks. Pour this back into the saucepan with the rest of the milk and continue to cook over medium heat, stirring constantly until it thickens into a custard.
Step Five
Once the custard has thickened, remove it from the heat and stir in 1 teaspoon of vanilla extract. Let it cool down slightly, then pour it through a fine-mesh sieve into a clean bowl to remove any lumps and ensure it’s smooth.
Step Six
After both the custard and the Azuki Bean mixture have cooled down completely, fold the bean mixture into the custard until it is well incorporated. Use an ice cream maker to churn the mixture according to the manufacturer’s instructions, then let it harden in the freezer for at least 2 hours before serving.
Step Seven
Finally, your Azuki Bean Ice Cream is ready to be served. Enjoy this unique and refreshing dessert!
