If you can churn a homemade vanilla ice cream without sweating too much, then your flavor possibilities are absolutely endless.
Vanilla Red Bean Ice Cream
Yield: 1 quart
Prep time: 6 hours (includes resting)
Cook time: 20 minutes
1 cup milk
1 cup heavy cream
1 cup half and half
3/4 cup granulated sugar
pinch of salt
5 large egg yolks
2 teaspoons vanilla extract
3/4 cup sweet red mung beans
1. Combine the milk, heavy cream, half and half, sugar, and salt in a medium saucepan. Heat over medium-high, stirring occasionally, until the sugar is dissolved and the mixture is warmed through.
2. In a bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the bowl with the egg yolks, whisking constantly. Then scrape the warmed egg yolk mixture back into the saucepan.
3. Return the pan to medium heat and stir constantly with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
4. Pour the custard through a mesh strainer. Stir in the vanilla. Fill a large bowl halfway with ice water, then place the bowl of custard in the ice bath and stir until cool.
5. Refrigerate until completely cold, then freeze in an ice cream maker according to manufacturer’s instructions. Fold the sweet red mung beans into the ice cream as you remove it from the ice cream maker.
Recipe adapted from David Lebovitz