Red Bean Ice Cream with Cream Corn topped with chopped peanuts, grass jelly, and palm sugar syrup to resemble Ais Kacang, a popular Malaysian dessert.
Spring is in the air! The weather was in the 40’s and 50’s this past week with lots of sunshine and the occasional rain. A lot of the snow has melted and we can finally see the ground. It is a mess out there, wet and soggy, but that is alright. It will eventually dry and green up…yay! It has been a long winter and we are so ready for warmer weather. The boys are also looking forward to spring break coming up real soon. 🙂
Ice cream is slowly making a comeback as I see it popping up here and there in the blogosphere. Ro-Ri San bought me an ice cream maker last fall which has been sitting on the shelf until I made Coconut Banana Ice Cream in February. I was pleasantly surprised at how easy it was to make ice cream with the ice cream maker. Best of all, it was so delicious and I could add whatever ingredients took my fancy.
Growing up in Malaysia, we had some tropical flavors that are not easily found here. They are red bean, sweet corn, taro, and even durian…yes durian! Known as the king of fruits in Southeast Asia, those who love durians (and many do) use them in their cooking, from curries to dessert. No, I did not add durian to this ice cream or I will end up eating it all by myself.
I did however base this Red Bean Ice Cream with Cream Corn on a favorite Malaysian dessert known as Ais Kacang which is shaved ice topped with red beans, cream corn, agar-agar, grass jelly, and chopped peanuts, drizzled with coconut milk and palm sugar syrup or red syrup. This is a very popular dessert in the warm and humid climate there. To make this dessert, you need an ice shaver. I do have a little one tucked away somewhere but instead of digging it out, I decided that I should try making it into an ice cream with my new toy. The family enjoyed it so much that I have already made this twice and will be making it throughout the summer months.
- Chopped peanuts
- Grass jelly (finely diced)
- Palm sugar syrup or maple syrup
- Freeze ice cream bowl for 24 hours.
- Soak red beans overnight. Rinse and discard soaking water.
- Combine red beans, sugar, pandan leaves, and water in a medium size pot. Simmer on low for about 1 to 1½ hours or until beans are soft and most of the water has been absorbed. If water boils down too quickly and beans are not soft yet, add a little more water and continue boiling.
- Remove pandan leaves. Add coconut milk and let it come to a boil. Turn off the stove.
- Stir in in cream. Cover and chill overnight.
- Remove ice cream mixture from the refrigerator. Add cream style corn and stir to combine.
- Place frozen bowl on base of ice cream maker and turn it on.
- Pour ice cream mixture into frozen bowl and churn until desired consistency, about 15 to 20 minutes.
- If you prefer a firmer consistency, transfer ice cream to a container and place in freezer for a couple of hours.
- Serve with desired toppings.
Enjoy…..and have a wonderful day! 😎