This is the ultimate Japanese ice cream for those who love anko, red bean paste. I only used red bean paste to make the ice cream sweeter. It turns out good with the just right sweetness. The flavorsome ice cream comes together with only 3 ingredients.
Anko, red bean paste is core of Asian ingredient for traditional dessert. But this ice cream is a more friendly taste for all who have different backgrounds of food culture.
The texture of the ice cream is not sherbet type. It is rich, creamy and airy, made with heavy cream and eggs. Enjoy the refreshing summer dessert or even all year round.
What is Anko, red bean paste?
Behind the name
Anko is also called sweet red bean paste, red bean jam, or adzuki bean paste in English. If you write using Kanji, Chinese characters “Anko”, it’s 餡 (An) and 子 (Ko) in Japanese. In China, 餡 (An) refers fillings wrapped in dumplings or buns such as meat, vegetables and bean paste. On the other hands, An in Japan has a broader meaning, referring foods which have thick, chewy or syrupy texture. Besides, it hasn’t to be inside of something. If the kanji character pairing with 子 (Ko), it means the general term of sweet bean paste. 子 (Ko) meaning itself is children. But why Ko became a part of Kanji character of 餡子 (Anko) clearly hasn’t been revealed in the history.
Ingredients of Anko red bean paste
There is variety of beans to make Anko. But if you say Anko in Japan, most of people imagine red bean paste. Because red bean paste is most commonly used in a wide range of confectionery. Generally, people make red bean paste with red mung beans and about the same amount or even more of sugar. Therefore, it’s like a jam and that’s why it gives a long expiration date. To make red bean paste, if I say shortly, boil and mash (if it’s mashed type) or sieve (if it’s smooth type), then add sugar. I have made red bean paste from scratch though, it requires a lot of work and takes an almost whole day. The mashed type has husk of beans and smooth type is without them. It’s really up to you which type of paste you are going to use for the recipe.
Here in Tokyo, cherry blossoms are in full bloom. It’s the beginning of April now. I just thought the color of the anko red bean paste ice cream is just like a cherry blossoms. They have pale pink and slightly dark in color. Enjoy this beauty as your treat at the end of the spring.
Disclaimer: Consuming raw eggs have a risk of salmonella infection and it may increase your risk of foodborne illness. Raw eggs is not advisable for young children, older adults, expectant mothers, and people with weakened immune systems.
Anko Red Bean Paste Ice Cream
- 300 g (10.5 oz / cup 1) sweet red bean paste choose your favorite red bean paste type (mashed or smooth). I used mashed one.
- 300 ml (10 fl oz) heavy cream (double cream)
- 2 egg
- Separate the egg whites and egg yolks in each bowl. Egg whites should be placed in a large, completely clean and grease-free bowl.
- Beat the egg white with an electric mixer on high speed until soft peaks. Then decrease the speed to low and keep mixing until shiny stiff peaks. Set aside.
- Place the heavy cream in a separate large bowl and beat until firm peaks with the same electric mixer. You don't need to clean the mixer. Set aside.
- Beat the egg yolks with the same electric mixer until slightly white and foamy. Again, you don't need to clean the mixer.
- Add the red bean paste and the egg yolk mixture to the whipped cream, then mix with a lubber spatula until well blended.
- Fold the mixture into the egg white foams and gently mix with the lubber spatula until well blended.
- Transfer the mixture to a container and place in the freezer until ready to serve.