Red Bean No Churn Ice Cream
Makes approx 6 cups or 12 servings
Rinse the beans in a bowl of cool water, rubbing with your fingers and discard any bits that might float to the top
and then drain into a strainer, discarding the water.
Put the beans and 4 cups of water into your Instant Pot (or other electric pressure cooker), lock the lid in and
program for high pressure 25 minutes.
When the time is up, let the pressure release for at least 15 minutes before releasing any remaining pressure and
then drain the cooked beans using a strainer. They will be quite soft and mushy. Return the beans to the pot.
If you are not using a pressure cooker, pre soak the water over night.
Put the beans and the water into a pot, bring to a boil and boil them for 5 minutes. After the five minutes are up,
strain the beans out, discard the water, return them to the pot and then fill with more cold water, covering the beans
by at least an inch. Bring to a boil, lower heat and let simmer, covered, for 1 to 2 hours. You will need to check them
starting at the one hour mark but just remember, you want the beans to be soft and mushy.
Strain the beans.
Whether you used a pressure cooker or cooked them on the stove, now use a potato masher to light smash the
strained beans in their cooking pot – you want some texture so just mash lightly. Add the 3/4 cup of sugar into the
pot and program for sauté and low if you have that option (or on the stove over medium heat).
Once the sugar has dissolved, start stirring with a wooden spoon and cook until you can draw a line into the beans
and see the bottom of the pot briefly.
Pour the beans out onto a making sheet, a large baking dish or a large, rimmed plate and let it cool.
It will thicken up as it cools and when it is at room temperature, you can either use it right away or transfer it to an
airtight container and keep in the fridge for up to a week (it freezes well for about a month too) You will need 1/2 cup
for your ice cream so I would freeze the extras in 1/2 cup measures in freezer bags.
Red Bean No Churn Ice Cream
500 ml or 2 cups of cold whipping cream
1 tsp vanilla
Approximately 3/4 cup of red bean paste (you can use up to 2 cups if you want it extra beany)
1 300 ml can sweetened condensed milk
Put the cold whipping cream and vanilla into a steel bowl or the bowl of your stand mixer. Add 1/4 cup of the red
bean paste and whip until you have stiff peaks, using a hand beater or in your stand mixer. Now, pour in the
sweetened condensed milk and the remaining red bean paste and mix well.
Pour into an airtight container (at least 6 cups), top with a piece of parchment or saran wrap and press down onto
the surface of the ice cream, put on the lid and freeze for at least 6 hours but overnight is best.
Serve plain or with a little sprinkle of black sesame seeds.