Red Bean Paste with Vanilla Ice Cream 紅豆蓉雲呢拿雪糕
So through this chance alignment of celestial food stars, or something like that, I discovered that Red Bean Paste and Vanilla Ice Cream are star crossed lovers! I mean, it was so yummilicious that I. Could. Not. Stop. thinking about it! And having a bit more. And a bit more!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2/3 cup cream
- 2/3 cup full fat milk
- 1/4 cup raw sugar
- 3 tsp vanilla extract
- 2 large egg yolks
- 1 cup red bean paste
- 2 tbsp chocolate sauce
Instructions
- 1
Add cream, milk and 1/2 of sugar into a small pot over low heat until steamy. Add the vanilla and remove from heat.
- 2
Whip egg and sugar for around 2 minutes until thick and falls in ribbons. Add the cream milk mixture little by little to eggs, stirring constantly.
- 3
Pour combined mixture back into the pot and heat over medium heat, stirring constantly, until the custard coats the back of your stirring spoon.
- 4
Pour through a sieve into a bowl. Put this bowl into ice and let cool to room temperature.
- 5
Make ice cream according to your ice cream machine.
- 6
Scoop out red bean paste and place on your serving plate, add one round scoop of vanilla ice cream, lash with chocolate sauce* and serve.