Red Bean Frozen Custard

Red Bean Frozen Custard


Sweet Japanese red beans in a creamy frozen custard base

Memorial Day, expectations met. It was hot (HOT), and I zoo-ed, grilled, laughed, hugged, ate and ate some more. The perfect start to summer.

And with that, comes ice cream. Actually, frozen custard in this case. The real stuff. Red Bean Frozen Custard to be exact.  No churn is great in a pinch (and it seems that I’ve been in a lot of pinches of late with my ice cream making), but there is just something about watching the whole thing freeze before your eyes that really brings on the YES. I MADE THIS ICE CREAM! feeling and that’s a good one.


Never mind that often times this requires stove time. Never mind that frozen custard has the added “must not curdle eggs” stress, but I think it’s worth it at the end.  Plus, best not have stole Mom’s ice cream maker in vain.

Let’s talk method. As noted above, “must not curdle eggs” stress is real, and I took a page out of Mom’s secret custard making trick that we employed making the apple walnut maple custard tart last Thanksgiving and ended up curdle free.  Sigh of relief. You can do it, too. Trust Mom, always.

Life lessons, custard lessons.

As for the red bean, Tomato’s request has been stuck in my head since a few winters ago when I made the red bean cookies.  I figured it was time to get it un-stuck, so here we are.

My serving suggestion is toasted sesame seeds in place of sprinkles. It’ll disappear right before your eyes.

red bean custard collagePicMonkey Collage2

As you can see.


Red Bean Frozen Custard
Yields 3
Sweet red bean frozen custard
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  1. 2 cups whole milk
  2. 1 cup heavy whipping cream
  3. 4 egg yolks
  4. 1/4 cup brown sugar
  5. 1/3 cup white sugar
  6. 1 tsp vanilla extract
  7. 1 cup can cooked red beans
  8. Toasted sesame seeds, to serve
  1. Pour 1 cup milk into a microwave-safe glass measuring cup and microwave on high heat until small bubbles form around the edges, around 2-3 minutes.
  2. Into the canister of a blender, add the egg yolks with sugars. Hit blend.
  3. While the eggs are blending into a froth, slowly pour the hot milk over the egg mixture. Continue blending about 30 seconds.
  4. In a medium saucepan, add the remaining milk and heavy cream and add the egg mixture. Heat until the mixture boils. Add the red bean and whisk until smooth.
  5. Remove from heat, add vanilla extract. Stir until well combined and refrigerate until completely cool, preferably overnight.
  6. Freeze in an ice cream maker according to manufacturer's directions. Serve with toasted sesame seeds.
Adapted from various
Adapted from various
The Hungary Buddha Eats the World

Written after a lot of guacamole.

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6 thoughts on “Red Bean Frozen Custard”

  • Well done Chrissy – your ice cream looks fabulous! And well done for being brave enough to try something a bit different. What did you eat this with? 😉

    Have you ever tried ‘brown bread ice cream’? Delicious!

    • As far as dinner? I can’t remember. I think one of the burgers I made last week? It stands on its own! As for the BB, it’s totally on my list but the problem is that I love brown bread so much I don’t want it lingering in the house! It will happen this summer though, and you’ll know about it!

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