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Red Bean Ice Cream

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  • Total: 70min
    Preparation: 70min
  • Portions: 10.00
  • Difficulty: Intermediate

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(395 g)
  • 1 Pack MAGGI Coconut Milk Powder(25 g)
  • 3 Eggs,lightly beaten
  • 2 Tablespoons Cornstarch dissolved in ¼ cup water
  • 1/8 Teaspoon Salt
  • 1 Tablespoon 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 separatethe skins.

    2. In a large saucepan, heat Evaporated Milk, nutmegand 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 amountsof the hot milk mixture into the eggsto temper.Continue until all of the eggs are incorporated into the hot milk mixture.Return all to the pan, andcontinue to cook, add cornstarch and salt; cook for about 5 minutes until thicken

    3. Remove from heat, add pureed red beans, and coolquickly 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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