Red Bean Ice Cream with Cream Corn
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.(Makes about 5 cups of ice cream)
Ingredients
- 1 cup red beans or adzuki beans (220g)
- ½ cup sugar (110g)
- 2 pandan leaves
- 2 cups water (480ml)
- 1½ cups coconut milk (360ml)
- 1½ cups heavy whipping cream (360ml)
- 1 cup cream style corn (8.4oz/240g)
Optional Toppings
- Chopped peanuts
- Grass jelly (finely diced)
- Palm sugar syrup or maple syrup
Instructions
- 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.
Nutrition
Calories: 233kcal
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