Red Bean Ice Cream

27 May

I plan to try this concoction out for food share on Friday, borrowing Keturah’s ice cream maker.  I adapted it from this recipe to make it vegan, soy free and corn free.

1/2 cup sugar
1 can coconut cream
1 can coconut milk
2 T tapioca starch
1 can sweetened red bean paste

In the food processor, blend coconut cream and azuki bean paste.  Over medium heat, whisk together the coconut milk, tapioca starch and sugar.  Keep whisking as it begins to thicken, and add in the red bean mixture.  Cook until thick, whisking continuosly.   Cool completely, i.e., in the refrigerator overnight.  Crank it out in an ice cream maker.

**This had good potential and had the right texture/taste for what it was.  I didn’t get the ice cream maker right though, so I have no idea what would have happened if the ice cream would have turned out really ice cream-y.

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