Tuesday, February 26, 2013

A belated Chinese New Year, Part 2

I had a ton of red bean paste left from my mochi, and I've been craving this ice cream for the longest time since it's not readily available in supermarkets. I had exactly two cups of paste left so I decided to up the recipe ratio by 33% so I wouldn't have an awkward amount left. Worst mistake ever because it made way too much ice cream for my poor Cuisinart baby to handle. She was overflowing and miserable :( It took awhile to clean up the mess afterwards but the results were pleasing so I guess it's worth it.

Adapted from Use Real Butter (I posted the ingredient amounts that I used, but it's probably better if you just follow the original directions...)

  • 2/3 cup sugar
  • 4 egg yolks
  • 1 1/3 cup milk
  • 2 cups red bean paste
  • 2 cups heavy cream

Whisk together eggs with sugar, beating until it's pale yellow

Heat milk in a saucepan at low/medium heat until it just bubbles, then turn off heat. 

Pour 1/2 of the steaming milk over the egg mixture, whisking constantly, then pour egg/milk mixture back into the saucepan with the remaining milk mixture. Turn heat back on to low heat and stir constantly until the custard thickens to coat the back of the spoon. 

Strain out any overcooked egg bits...

Mix in the red bean paste...

Then pour in the cream.

This is your custard! Chill in the fridge for several hours, then churn according to your ice cream machine's instructions

The churning ice cream before the volume grew so much that it oozed all over the place.

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