Benihana Azuki Red Bean Ice Cream |
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Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 8 |
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This is a copycat recipe of a dish served at Benihana's. This recipe requires an ice cream maker. Time does not include cooling in refridgerator. Ingredients:
1 cup azuki beans |
1/3 cup sugar |
2 teaspoons lemon juice |
3 1/2 cups water |
1 cup milk |
1 cup cream |
4 egg yolks |
2/3 cup sugar |
1 teaspoon vanilla |
Directions:
1. Wash beans, and transfer beans, sugar, lemon juice, and water into a saucepan. Bring to boil, and boil uncovered for 3 minutes.
2. Decrease the heat to low and cover the pan, and cook the beans until very tender, adding additional water as needed, 2 1/2 - 3 hours. The beans should be very tender.
3. When done, there should be a total of 3 cups beans and liquid. If not enough liquid, add more water to make 3 cups total mixture. If too much water, drain some liquid.
4. Let the mixture cool 5 minutes. Strain the bean mixture through a sieve. Discard bean skins left in the sieve.
5. Refrigerate the bean mixture 2 - 3 hours until cold.
6. Heat the milk and cream to simmer in a saucepan.
7. Combine egg yolks, and sugar in a bowl, stirring with a wire whisk. Stir 1/4 cup of the hot cream/milk mixture into the egg/sugar mixture; combine well.
8. Transfer the egg/sugar mixture into the milk/cream mixture in the saucepan.
9. Place the saucepan over low heat and stir until mixture thickens somewhat, about 5 minutes. Remove from heat, add vanilla, and refrigerate 2 - 3 hours until cold.
10. Combine bean mixture and custard mixture and process according to your ice cream maker instructions.
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