Red Bean Ice Cream

Name: Red Bean Ice Cream
Prep time: 70 min
Cook time: PTM
Total time: 70 min
Yield: 10.00 porciones
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 Eggslightly beaten; 2 Tablespoons Cornstarch dissolved in ¼ cup water; 1/8 Teaspoon Salt; 1 Tablespoon Vanilla essence; 1 Cup Raisins

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

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.
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
Remove from heat, add pureed red beans, and coolquickly by placing the pan in a bowl of ice water
Place in an ice cream maker and follow manufacture instructions.When Ice cream is almost firm, incorporate the raisins