Indulge your senses in the creamy, dreamy delight of homemade red bean ice cream, a captivating fusion of sweet and subtly earthy flavors. This isn't your average store-bought ice cream; we're crafting a truly unique dessert experience, layering the richness of coconut milk with the gentle sweetness of red beans for a texture that's both smooth and satisfying. Imagine the perfect balance: the cool creaminess melting in your mouth, punctuated by the delightful bursts of tender red beans. Forget artificial flavors and preservatives; this recipe embraces the natural goodness of simple, wholesome ingredients.
This two-layered red bean coconut milk ice cream is surprisingly easy to make, promising a rewarding culinary adventure for even novice cooks. Prepare to be amazed by the depth of flavor and the beautiful presentation of this homemade treat. Ready to create your own ice cream masterpiece? Let's dive into the step-by-step instructions!
Tools Needed
- Pot
- Blender
- Ice cream molds
- Freezer
Ingredients
- Dried red beans: 300g
- Yogurt: 200g
- Fresh milk: 650ml
- Coconut milk: 200ml
- Condensed milk: 380g
- Cornstarch
- Sugar
- Salt: 1/4 teaspoon
Step-by-Step Instructions
Step 1. Prepare the Red Bean Mixture
- Soak dried red beans overnight. Wash and drain.
- Boil red beans with 1.2-1.3 liters of water and 1/4 teaspoon of salt for 10-15 minutes. Turn off the heat, cover, and let sit for 30-60 minutes.
- Return the pot to the stove and cook for another 10-15 minutes until beans are soft. Let cool completely.
- In a bowl, combine cooked red beans, 2 packs of fresh milk, 200ml coconut milk, 1 tablespoon cornstarch, and 2-3 tablespoons of sugar. Mix well.
- Blend the cooled bean mixture until smooth.
Step 2. Prepare the Coconut Milk Mixture
- In a separate bowl, combine 1 pack of fresh milk (200-220ml), 2 tablespoons of cornstarch, 1-2 tablespoons of sugar, and remaining condensed milk (reserve 1 tablespoon for later). Stir well and cook until thickened.
- Once the milk layer is cooled, stir in the yogurt.
Step 3. Layer and Freeze
- Layer the bean mixture and milk mixture in ice cream molds. Freeze for at least 2 hours.
- Add popsicle sticks and freeze for an additional 5-6 hours.
Step 4. Serve
- To remove ice cream from molds easily, soak in warm water for 1-2 minutes.
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Tips
- Soaking the beans overnight helps them cook faster and more evenly.
- Adding a pinch of salt enhances the flavor of the beans.
- The cornstarch helps create a smoother, creamier texture in both layers.
- Adjust the amount of sugar to your preference.
- Don't overcook the yogurt; add it after the milk layer has cooled to prevent separation.
Nutrition
- N/A
FAQs
1. Can I use canned coconut milk instead of making my own?
Yes! Use full-fat canned coconut milk for the creamiest results. Make sure it's well-shaken before using.
2. How can I make the red bean layer smoother?
Ensure your cooked red beans are very well-mashed or pureed before adding them to the ice cream base. A food processor or immersion blender works well for this.
This homemade red bean coconut milk ice cream is a testament to the magic of simple ingredients and a little bit of patience. The result? A delightful, two-layered treat that's both refreshing and incredibly satisfying. Enjoy this unique and delicious ice cream, perfect for sharing (or not!).