Homemade Red Bean Ice Cream
A few months ago, I’ve developed a habit of blogging with a grande cup of Strawberry Acai at Starbucks after work or weekend mornings. This Saturday morning wasn’t any different. I sat there wondering what I should do with the homemade red bean paste sitting in my fridge for a few days. I made them to test a recipe for my Cantonese style moon cake since Mid Autumn Festival holiday is fast approaching while I am waiting for the moon cake mold I ordered online. I was pondering what do to with the extra red bean paste. Hubby suggested, “why not red bean ice cream?” Loved the idea. After all, I recently bought an ice maker at a deep discount. It’s been sitting on the kitchen counter for a week too.
The sweetness of cooked and mashed red beans makes it a favorite of not only Chinese but also other Asians too. Red beans are used in so many Asian desserts, pastries and snacks. We use them as toppings for shaved ice dessert combined with assortment of summer fruits, or as fillings in various pastries. For dimsum, we use them fried sesame balls. Making homemade red bean paste took a little bit of time and patience. It requires soaking the beans for a few hours in advance, boiling and draining to rinse and then simmering. But I realized it was well worth it after taking a spoonful of the red bean ice cream.
The ice cream was soft after 10 minute churning. So I placed it in the freezer for four hours fighting the urge to check it every minute. Finally the moment has come for me to taste test. Ahh…. It so creamy it felt like silk in my mouth. Tiny morsels of red beans were everywhere. The red bean paste flavor was unmistakable yet it was not overly sweet. It tasted organic and fresh. So this is why homemade ice creams are still the best kind and perfect for the late summer.