red bean ice cream

As just posted, I made red bean paste. To that I added 1 ½ cups coconut milk, 2 tablespoons tapioca flour, and 2 tablespoons sugar. I cooked that until it was thickened, added a half teaspoon almond extract and chilled it overnight. I then froze it in an ice cream maker, and here it is:


This was rich, creamy, and well-balanced. The azuki beans have an earthiness that goes perfect with coconut. And it's vegan!

red bean paste

I wanted to make red-bean paste to make red bean ice cream. Here we go (following Hiroko Shimbo's recipe). Bring one cup azuki beans to a boil. Drain; boil in four cups water for an hour, until the liquid barely covers the beans. Purée the beans.


Pass the beans through a sieve.


And wrap in a tight towel. Rinse in two changes of water. Squeeze out excess moisture.


Bring to a boil with a third-cup of water and a cup of sugar.


Cook until a thick paste and voilà! it's done!