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Red Bean Ice Cream

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  • 0 people already cooked this dish.
  • Total: 82min
    Preparation: 67min
    Cooking: 15min
  • Portions: 10
  • Difficulty: Easy

Ingredients

  • 2 Cans Red Kidney Beans
  • 2 Cups CARNATION® Full Cream Evaporated Milk
  • 1/2 Teaspoon Ground Nutmeg
  • 1/2 Teaspoon Ground Cinnamon
  • 1 Cup NESTLÉ® Cream
  • 1 Can NESTLÉ® Sweetened Condensed Milk (395g)
  • 1 Pack MAGGI® Coconut Milk Powder (25g)
  • 3 Units Egg (lightly beaten)
  • 2 Tablespoons Cornstarch (dissolved in ¼ cup water)
  • 1/4 Teaspoon Salt
  • 1 Tablespoon Vanilla Extract (or Vanilla Essence)
  • 1 Cup Raisins

Instructions

  1. 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.

  2. 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.

  3. Remove from heat, add pureed red beans, and cool quickly by placing the pan in a bowl of ice water.

  4. Place in an ice cream maker and follow manufacture instructions. When Ice cream is almost firm, incorporate the raisins

Utensils

  • Blender
  • Mini electric chopper
  • Sieve
  • can
  • Spoon
  • Bowl

Nutritional information 425kcal = 1,778kj /per portion

  • 424.91 Calories Energy
  • 13.73 Grams Protein
  • 56.83 Grams Carbohydrates
  • 38.97 Grams Sugars
  • 408.01 Milligrams Sodium
  • 16.42 Grams Fats
  • 13.40 Grams Saturated Fats
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