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Red Bean Ice Cream

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  • Total: 45min
    Preparation: 45min
  • Portions: 10.00
  • Difficulty: Easy

Utensils

  • Mixer
  • Hand Held Blender

Ingredients

  • 2 Cans Red Kidney Beans
  • 2 Cups CARNATION® Full Cream Evaporated Milk 330ml Carton
  • 1/2 Teaspoon Ground Nutmeg
  • 1/2 Teaspoon Ground Cinnamon
  • 1 Cup Nestlé Cream 300G Tin
  • 1 Can Nestlé Sweetened Condensed Milk 395G Tin
  • 1 Pack Maggi Coconut Milk Powder Mix 25G Pouch
  • 3 Units Egg Lightly beaten
  • 2 Tablespoons Cornstarch Dissolved in ¼ cup water
  • 1/4 Teaspoon Salt, Table
  • 1 Tablespoon Vanilla Essence
  • 1 Cup Raisins, Seedless

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

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