📝 About This Recipe
This exquisite dessert celebrates the 'Kintoki' tradition of Japan, blending the earthy, nutty sweetness of adzuki beans with a rich, velvety custard base. Unlike standard store-bought versions, this recipe uses a homemade 'Tsubuan' (chunky bean paste) to provide a sophisticated textural contrast against the smooth cream. It is a harmonious balance of floral legume notes and deep caramel undertones, offering a refreshing yet comforting finish to any meal.
🥗 Ingredients
The Sweetened Red Bean Paste (Tsubuan)
- 1/2 cup Dried Adzuki Beans (rinsed and picked over)
- 1/2 cup Granulated Sugar (for sweetening the beans)
- 2 cups Water (for boiling)
- 1/8 teaspoon Sea Salt (to balance the sweetness)
The Custard Base
- 2 cups Heavy Cream (cold, at least 36% fat)
- 1 cup Whole Milk (full fat for best mouthfeel)
- 5 large Egg Yolks (room temperature)
- 1/2 cup Granulated Sugar (divided)
- 1 teaspoon Vanilla Bean Paste (or high-quality extract)
- 1 tablespoon Honey (helps prevent ice crystals)
👨🍳 Instructions
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1
Place the dried adzuki beans in a small pot and cover with water. Bring to a boil, then immediately drain the water to remove any bitterness from the skins.
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2
Return the beans to the pot with 2 cups of fresh water. Simmer on low heat for 45-60 minutes until the beans are tender enough to be crushed easily between two fingers. Add more water if necessary to keep beans submerged.
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3
Once tender, stir in the 1/2 cup sugar and salt. Continue cooking and stirring frequently for 10-15 minutes until the liquid has evaporated and you have a thick, glossy paste. Set aside to cool completely.
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4
In a medium saucepan, combine the whole milk, 1/2 of the heavy cream (1 cup), honey, and half of the remaining sugar. Heat over medium heat until it just begins to simmer (do not boil).
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5
While the milk mixture heats, whisk the egg yolks with the remaining sugar in a heat-proof bowl until the mixture becomes pale yellow and slightly thickened.
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6
Temper the eggs by very slowly drizzling about 1/2 cup of the hot milk mixture into the yolks while whisking constantly to prevent scrambling.
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7
Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (approx. 170°F/77°C).
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8
Strain the hot custard through a fine-mesh sieve into a clean bowl to ensure absolute smoothness. Stir in the vanilla bean paste.
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9
Add the remaining 1 cup of cold heavy cream to the custard. This helps cool the base down quickly and maintains a fresh dairy flavor.
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10
Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, preferably overnight.
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11
Whisk 1/2 cup of your cooled red bean paste into the chilled custard base until well combined. Keep the remaining bean paste separate.
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12
Churn the mixture in your ice cream maker according to the manufacturer's instructions, usually about 20-25 minutes until it reaches soft-serve consistency.
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13
In the final 2 minutes of churning, add the remaining chunky red bean paste to the machine so it is distributed in swirls throughout the ice cream.
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14
Transfer the ice cream to a chilled container and freeze for at least 4 hours to firm up before serving.
💡 Chef's Tips
For the smoothest texture, ensure your ice cream bowl is frozen for a full 24 hours before churning. If you are short on time, you can use canned 'Ogura-an' (sweetened red bean paste), but homemade allows you to control the sugar levels. Do not skip the tempering step for the eggs; adding hot liquid too fast will result in a lumpy, 'eggy' tasting dessert. If the bean paste is too stiff after cooling, stir in a teaspoon of warm water to loosen it before adding to the custard. To keep the ice cream soft in the freezer, add a tablespoon of vodka or neutral spirit to the base; alcohol doesn't freeze and improves scoopability.
🍽️ Serving Suggestions
Serve a scoop alongside warm, toasted mochi (Japanese rice cakes) for a delightful temperature contrast. Drizzle with a small amount of Kuromitsu (Japanese black sugar syrup) for a deep, molasses-like finish. Pair with a hot cup of ceremonial grade Matcha or roasted Hojicha tea to cut through the richness. Top with a few fresh raspberries; the acidity of the berries brightens the earthy notes of the adzuki beans. Garnish with a sprinkle of toasted black sesame seeds for an extra layer of nuttiness.