- 3 egg yolks
- 1/2 cup white sugar
- 1 cup milk
- 1 1/2 cups sweetened red bean paste
- 1 1/2 cups heavy whipping cream
- Beat egg yolks and sugar together in a large bowl until pale yellow in color.
- Bring milk to a boil in a saucepan and remove from heat. Slowly stream milk into the egg mixture while beating with a whisk to integrate completely.
- Pour milk mixture into the saucepan and place over low heat; cook, stirring constantly, until thickened but not yet boiling, about 10 minutes.
- Stir red bean paste into the thickened milk mixture; pour into a large bowl and let cool for several minutes. Stir cream into the slightly cooled mixture until smooth.
- Cover bowl with plastic wrap and refrigerate until ice cream base is chilled completely, 1 to 3 hours.
- Pour mixture into an ice cream maker and freeze according to manufacturer direction.
05/15/2018
recipepes.com
Easy Red Bean ce Cream, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
