Adzuki bean ice cream

    9 hours 30 minutes

    These beans have a sweet nutty flavour and make a fantastic ice cream.

    12 people made this

    Serves: 8 

    • 1 cup dry adzuki beans
    • 1/3 cup (75g) white sugar
    • 2 teaspoons lemon juice
    • 3½ cups (875ml) water
    • 1 cup (250ml) milk
    • 1 cup (250ml) thickened cream
    • 4 egg yolks
    • 2/3 cup (155g) white sugar
    • 1 teaspoon vanilla essence

    Preparation:9hours  ›  Cook:30min  ›  Ready in:9hours30min 

    1. In a saucepan, combine the adzuki beans, 1/3 cup of sugar, lemon juice and water. Bring to a boil, and boil uncovered for 3 minutes. Reduce the heat to low, and simmer for 2½ to 3 hours, or until the beans are very tender. When done, the beans and liquid should amount to 3 cups. If not, add more water to make it up.
    2. Strain the bean mixture through a sieve - I use a wooden spoon to help this along and discard the bean skins. Refrigerate for about 2 hours, or until cold.
    3. In a saucepan, combine the milk and cream. Bring to a boil over medium heat. While you wait for that to boil, whisk together the egg yolks and 2/3 cup of sugar in a medium bowl. When the cream and milk come to a boil, ladle about 1/4 cup 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.
    4. Once both of the mixtures are cold, stir them together. Pour into an ice cream maker, and freeze according to the manufacturer's instructions-about 30 minutes.


    Soaking the beans overnight will reduce their cooking time.

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    Reviews in English (8)


    I tried this recipe and was not disappointed, however the easiest way for me to make adzuki ice cream is simply letting a half gallon of vanilla ice cream melt and adding the beans and refreezing. This is a lot more work but has an authentic homemade taste.  -  04 Aug 2006  (Review from Allrecipes USA and Canada)


    Very delicious. I used kidney red beans since I had a bunch, but otherwise didn't deviate from the recipe. It came out delicious, but very rich - too rich for me! I think next time I will substitute heavy cream for light cream - it may take time to make, (I did mine without an ice cream maker, too) but it was fun and worth it. Tastes better than store-bought, and cheaper too.  -  13 Sep 2007  (Review from Allrecipes USA and Canada)


    Taste as great as the store bought ones!  -  28 Dec 2005  (Review from Allrecipes USA and Canada)