Homemade Red Bean Ice Cream - with egg yolks （红豆雪糕 - 蛋黄版）

Red bean ice cream is one of the most popular flavour in Malaysia and daddy used to buy me it from the ice cream man on a bike or from the snacks shop when I was young. Do not think I have seen this in Europe but red bean is surely one of the most popular ingredients for desserts in Asia.

I made some extra red bean paste the other day and found this recipe so decided to give it a try. I have doubled the amount of red bean paste compared to the recipe and it ended up with a very strong red bean flavour. Love it! You can eat it with vanilla ice cream as well which I think will be amazing!

Ingredients:

150ml Milk

3 Egg yolk

50g Castor sugar

500g Red bean paste

200ml Whipping cream

Steps:

1. In a bowl, beat together the egg yolks and sugar until well combined and becomes light and fluffy. Set aside.

2. Simmer the milk in a sauce pan until it is hot but not boiled.

3. Remove the milk from heat and let it cool down a little. Pour the warm milk into the egg yolk mixture little by little while whisking the mixture with a whisk.

4. Pour the mixture into a sauce pan and heat it over low heat. Keep stirring with a spoon until the mixture becomes thicker and remove from heat. (Do not bring to the boil!)

5. Set the mixture aside and let it cool down to room temperature for about 1 hour and refrigerate for about 2hours. (Do not freeze yet!)

6. In a large bowl, add the whipping cream and red bean paste into the egg mixture, whisk to combine everything together.

7. Pour the ice cream mixture into a freezer safe container and cover it with a lid. Send it into the freezer for about 40 minutes. 

8. Get it out of the freezer and stir well using a fork. Even the surface and send it back to the freezer and freeze for 6hours or above. 

Happy Trying!