Description
Want the best red bean ice cream at home? This rich, smooth recipe hits the mark. Try it now and impress everyone with your dessert skills!
Ingredients
Scale
- 1 1/4 cups whole milk (do not substitute)
- 1/3 cup sugar (adjust to taste)
- 15 oz sweet red bean paste (anko)
- 2 tsp toasted black sesame seeds (optional, for serving)
Instructions
- In a medium saucepan, combine milk and sugar. Heat until sugar dissolves.
- Add red bean paste to the pan and whisk until smooth.
- Turn off heat. Prepare an ice bath and cool the mixture completely.
- Refrigerate mixture for at least 4 hours, preferably overnight.
- Set up your ice cream maker per manufacturer’s instructions.
- Pour the mixture into the frozen bowl, churn for 25–30 minutes until creamy.
- Transfer to an airtight container and freeze for 3–4 hours.
- Scoop and serve. Optionally garnish with toasted black sesame seeds.
Notes
Make sure your ice cream maker bowl is completely frozen for best results.
To reduce ice crystals, press plastic wrap directly on the surface before freezing.
Adjust sugar depending on your preferred sweetness or brand of anko.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Churned
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup
- Calories: 432
- Sugar: 69
- Sodium: 100
- Fat: 4
- Saturated Fat: 2
- Carbohydrates: 38
- Fiber: 7
- Protein: 11
- Cholesterol: 10