Red Bean Ice Cream
Carnation

  • Total

    82

  • difficulty

    Easy

Red Bean Ice Cream

Utensils

  • srh_media_1745325342

    can

  • srh_media_1745325342

    Bowl

  • srh_media_1745325342

    Spoon

  • srh_media_1745453091

    Sieve

  • srh_media_1745452766

    Blender

  • srh_media_1665147501

    Mini electric chopper

Ingredients

Portions: 10

  • 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
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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

Related Recipes

Carbohydrates 56.8 g
Energy 421.6 kcal
Fats 16.3 g
Fiber 4.5 g
Protein 13.5 g
Saturated Fats 13.5 g
Sodium 408.6 mg
Sugars 38.8 g

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