Rich Azuki Bean Ice Cream Bars

Name: Rich Azuki Bean Ice Cream Bars
Yield: 2 servings
Cuisine: American
Ingredients: 1 small can A: Boiled Azuki beans (I recommend Dainagon type); 1 heaping tablespoon A: Soy sauce; 3 tbsp A: Sugar (whatever you prefer, such as castor sugar or raw cane sugar); 150 ml A: Water; 2 tbsp B: Corn Starch (or katakuriko); 2 tbsp B: Water for dissolving the cornstarch

cookpad.japan @cookpad_jp

This is a simple azuki ice cream bar using my favorite azuki beans and soy sauce.

①Please adjust the amount of sugar to suit your tastes. (Since it's frozen, make it on the sweet side for better flavor.)
②You can use katakuriko potato starch flour in place of the cornstarch, but I think cornstarch is better. Potato starch flour loses its texture when cold, so the ice cream won't have as smooth a texture. Recipe by Karun

This is a simple azuki ice cream bar using my favorite azuki beans and soy sauce.

cookpad.japan @cookpad_jp

This is a simple azuki ice cream bar using my favorite azuki beans and soy sauce.

Saved

Ingredients

2 servings

1 smallcan A: Boiled Azuki beans (I recommend Dainagon type)
1heaping tablespoon A: Soy sauce
3 tbspA: Sugar (whatever you prefer, such as castor sugar or raw cane sugar)
150 mlA: Water
2 tbspB: Corn Starch (or katakuriko)
2 tbspB: Water for dissolving the cornstarch

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Steps

1

Dissolve the cornstarch in 2 tablespoons water. ＊Do the same if using katakuriko.
2

Combine all the A. ingredients (canned azuki beans, soy sauce, sugar and water) in a pan and stir well.
3

Start heating the pan over medium heat. After it comes to a boil, turn the heat down to low and simmer for about 3 minutes.
4

Add cornstarch dissolved in water to the pan (mixing briskly). Remove from the heat once it has started to thicken.
5

Pour the mixture into an ice tray or microwave safe container, and let it chill in the fridge to solidify. I used an ice tray as shown in the photo.
6

This is made using a different ice tray. I stuck wooden ice cream spoons into half of the cubes.
7

When the ice cream has frozen and solidified, remove from the mold, and it is done. If they are difficult to remove from the compartments, leave it for a while (at room temperature) and they'll come out easily.
8

Version 1: I stuck ice cream spoons to make mini adzuki bean ice cream bars.
9

"Version 2": I used a container and made adzuki bean ice cream cups.
10

Additional note: I made this with a bit less water this time for richer tasting ice cream bars. Add more water for a light, refreshing finish.