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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash beans, and transfer beans, sugar, lemon juice, and water into a saucepan. Bring to boil, and boil uncovered for 3 minutes. | 2. Decrease the heat to low and cover the pan, and cook the beans until very tender, adding additional water as needed, 2 1/2 - 3 hours. The beans should be very tender. | 3. When done, there should be a total of 3 cups beans and liquid. If not enough liquid, add more water to make 3 cups total mixture. If too much water, drain some liquid. | 4. Let the mixture cool 5 minutes. Strain the bean mixture through a sieve. Discard bean skins left in the sieve. | 5. Refrigerate the bean mixture 2 - 3 hours until cold. | 6. Heat the milk and cream to simmer in a saucepan. | 7. Combine egg yolks, and sugar in a bowl, stirring with a wire whisk. Stir 1/4 cup of the hot cream/milk mixture into the egg/sugar mixture; combine well. | 8. Transfer the egg/sugar mixture into the milk/cream mixture in the saucepan. | 9. Place the saucepan over low heat and stir until mixture thickens somewhat, about 5 minutes. Remove from heat, add vanilla, and refrigerate 2 - 3 hours until cold. | 10. Combine bean mixture and custard mixture and process according to your ice cream maker instructions. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
azuki bean	1	cup		-	-	-	-
sugar	1/3	cup		268.66	67.1987	0.0	0.0
lemon juice	2	teaspoons		2.2367	0.7015	0.0356	0.0244
water	3 1/2	cups		0.0	0.0	0.0	0.0
milk	1	cup		148.84	11.6632	7.686	7.9788
cream	1	cup		792.0	15.96	8.712	83.23200000000001
egg yolk	4			218.96	2.4412	10.7848	18.0472
sugar	2/3	cup		268.66	67.1987	0.0	0.0
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.