Aduki Ice Cream (Japanese Red Bean Ice Cream)

    9 hours 30 min

    This is an very popular ice cream in Hawaii, the Philippines and throughout the Pacific islands.

    11 people made this

    Serves: 8 

    • 225g dried aduki beans
    • 65g caster sugar
    • 2 teaspoons lemon juice
    • 825ml water
    • 250ml milk
    • 250ml double cream
    • 4 egg yolks
    • 125g caster sugar
    • 1 teaspoon vanilla extract

    Prep:9hr  ›  Cook:30min  ›  Ready in:9hr30min 

    1. In a saucepan, combine the aduki beans, 65g sugar, lemon juice and water. Bring to the boil, and boil uncovered for 3 minutes. Reduce the heat to low, and simmer for 2 1/2 to 3 hours, or until the beans are very tender. When done, the beans and liquid should amount to 750ml. If not, add more water to compensate.
    2. Strain the bean mixture through a sieve - I use a wooden paddle for this - and discard the bean skins. Refrigerate for about 2 hours, or until cold.
    3. In a saucepan, combine the milk and cream. Bring to the boil over medium heat. While you wait for that to boil, whisk together the egg yolks and remaining sugar in a medium bowl. When the cream and milk come to the boil, ladle about 4 tablespoons (60ml) of the hot liquid into the bowl with the egg yolks, and whisk until smooth. Pour the yolk mixture into the pan with the cream, and cook over low heat until thick enough to coat the back of a metal spoon. This should take about 5 minutes. Do not cook too long, or you will get lumps. Remove from the heat, and stir in the vanilla. Refrigerate until cold.
    4. Once both of the mixtures are cold, stir them together. Pour into an ice cream maker, and freeze according to the manufacturer's instructions.

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    Reviews in English (8)


    I tried this recipe and was not disappointed, however the easiest way for me to make adzuki ice cream is simply letting a half gallon of vanilla ice cream melt and adding the beans and refreezing. This is a lot more work but has an authentic homemade taste.  -  04 Aug 2006  (Review from Allrecipes US | Canada)


    Very delicious. I used kidney red beans since I had a bunch, but otherwise didn't deviate from the recipe. It came out delicious, but very rich - too rich for me! I think next time I will substitute heavy cream for light cream - it may take time to make, (I did mine without an ice cream maker, too) but it was fun and worth it. Tastes better than store-bought, and cheaper too.  -  13 Sep 2007  (Review from Allrecipes US | Canada)


    Taste as great as the store bought ones!  -  28 Dec 2005  (Review from Allrecipes US | Canada)