Rosy red bean ice cream with raspberry sauce
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Confectioners' sugar; sifted |
| 6 | larges | Egg yolks |
| 2 | cups | Milk; scalded and kept hot |
| 2 | cups | Heavy (whipping) cream |
| 10 | ounces | Frozen raspberries in syrup thawed chilled |
| 2 | cups | Adzuki bean puree made from unseasoned home-cooked beans |
| 2 | tablespoons | Granulated sugar |
| 1 | tablespoon | Framboise, kirsch, or brandy |
Directions
RASPBERRY SAUCE
In the bowl of an electric mixer set on medium speed, beat the sugar with the egg yolks until light and lemon colored. Reduce the speed to low and add the hot scalded milk in a stream, beating until well combined. Transfer the custard to a heavy medium saucepan and cook over moderate heat, stirring with a wooden spoon, until thickened enough to coat the back of a spoon, about 5 to 7 minutes. Strain the mixture through a fine sieve into a metal bowl set in a bowl of ice and let cool, stirring occasionally, for 1 hour.
In a well-chilled bowl, beat the cream until it forms soft peaks.
With a rubber spatula, fold one-third of the cream into the bean puree to lighten it, then gently but thoroughly fold in the remaining cream. Fold the chilled custard into the bean mixture until well-combined. Freeze in an ice cream freezer according to the manufacturer's instructions. Serve with Raspberry Sauce.
RASPBERRY SAUCE: In a blender or food processor, puree the raspberries, sugar, and framboise. Strain the puree through a fine metal sieve into a bowl, pressing down hard on the solids. Serve chilled or at room temperature. Source: Desserts with a Difference - by Sally and Martin Stone Typed for you by Karen Mintzias
Submitted By KAREN MINTZIAS On 10-20-94