Milky Adzuki Ice Cream

Name: Milky Adzuki Ice Cream
Cuisine: American
Ingredients: 150 ml Milk; 1 tbsp Skimmed milk; 1 tbsp Sugar; 150 grams plus Tsubu-an

cookpad.japan @cookpad_jp

It's too sweet if made with store-bought condensed milk and adzuki, so I came up with my own recipe.

I used homemade anko, which doesn't contain much sugar. If you use store-bought quality, reduce the amount of sugar. It has to be sweet to a certain extent or it won't taste very good, so add more if necessary. If you use 2 tablespoons of skimmed milk, you'll have an even milkier finish. Recipe by Akahoppe

It's too sweet if made with store-bought condensed milk and adzuki, so I came up with my own recipe.

cookpad.japan @cookpad_jp

It's too sweet if made with store-bought condensed milk and adzuki, so I came up with my own recipe.

Saved

Ingredients

150 mlMilk
1 tbspSkimmed milk
1 tbspSugar
150 gramsplus Tsubu-an

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Steps

1

Before heating, mix all the ingredients except for the tsubu-an. Simmer over medium heat for 4 minutes.
2

Turn the heat off, add the tsubu-am and mix.
3

Pour the mixture into a container and freeze.
4

I recommend freezing in ice cube trays. If you use a plastic container, you'll have to let it defrost for at least 20 minutes before eating. This is what it'll look like.