Aduki Ice Cream (Japanese Red Bean Ice Cream)
2012-06-03- Skill Level: Medium
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This is an very popular ice cream in Hawaii, the Philippines and throughout the Pacific islands
Ingredients
- 225g dried aduki beans
- 65g caster sugar
- 2 teaspoons lemon juice
- 825ml water
- 250ml milk
- 250ml double cream
- 4 egg yolks
- 125g caster sugar
- 1 teaspoon vanilla extract
Method
- In a saucepan, combine the aduki beans, 65g sugar, lemon juice and water. Bring to the boil, and boil uncovered for 3 minutes. Reduce the heat to low, and simmer for 2 1/2 to 3 hours, or until the beans are very tender. When done, the beans and liquid should amount to 750ml. If not, add more water to compensate.
- Strain the bean mixture through a sieve – I use a wooden paddle for this – and discard the bean skins. Refrigerate for about 2 hours, or until cold.
- In a saucepan, combine the milk and cream. Bring to the boil over medium heat. While you wait for that to boil, whisk together the egg yolks and remaining sugar in a medium bowl. When the cream and milk come to the boil, ladle about 4 tablespoons (60ml) of the hot liquid into the bowl with the egg yolks, and whisk until smooth. Pour the yolk mixture into the pan with the cream, and cook over low heat until thick enough to coat the back of a metal spoon. This should take about 5 minutes. Do not cook too long, or you will get lumps. Remove from the heat, and stir in the vanilla. Refrigerate until cold.
- Once both of the mixtures are cold, stir them together. Pour into an ice cream maker, and freeze according to the manufacturer’s instructions.
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posted by Rishi on March 16, 2013
I have a recipe book that always uses caster sugar and I don’t have that. It is really expensive too.
Can I just use granulated sugar? Will it come out good and taste good?
Do I need to lessen the amount if I do?
Thanks!
posted by timq3dimensionscom on March 23, 2013
English is not my native language and I am trying to understand a recipe in which both terms are used…. I thought caster sugar was a very finely powdered sugar that one eats on pancakes or what one dusts on cakes when they’re done? but what then is icing sugar?