Red Bean Ice Cream
0
10
portions
Porciones
Porciones
45 Min
Easy
Ingredients
- 1/4 Teaspoon Salt, Table Add
- 1/2 Teaspoon Ground Cinnamon Add
- 2 Cans Red Kidney Beans Add
- 1 Cup Nestlé Cream 300G Tin Add
- 1 Tablespoon Vanilla Essence Add
- 1 Pack Maggi Coconut Milk Powder Mix 25G Pouch Add
- 1 Cup Raisins, Seedless Add
- 3 Units Egg Lightly beaten Add
- 2 Cups CARNATION® Full Cream Evaporated Milk 330ml Carton Add
- 1/2 Teaspoon Ground Nutmeg Add
- 2 Tablespoons Cornstarch Dissolved in ¼ cup water Add
- 1 Can Nestlé Sweetened Condensed Milk 395G Tin Add
Preparation
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In a food processor or blender, puree the red beans. If puree is too thick, add water to the consistency of slurry. Put through strainer to separate the skins.
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In a large saucepan, heat Evaporated Milk, nutmeg and cinnamon until very hot but not quite scalded. Add Cream, Sweetened Condensed Milk and Coconut Milk Powder; continue to stir. Cook and stir over low heat until mixture dissolved, about 5 minutes. Whisk small amounts of the hot milk mixture into the eggs to temper. Continue until all of the eggs are incorporated into the hot milk mixture. Return all to the pan, and continue to cook, add cornstarch and salt; cook for about 5 minutes until thicken.
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Remove from heat, add pureed red beans, and cool quickly by placing the pan in a bowl of ice water.
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Place in an ice cream maker and follow manufacture instructions. When Ice cream is almost firm, incorporate the raisins
