Green Tea Soy Ice Cream with Sweet Red Bean Paste
2 min readWhile vanilla soy ice cream is equally delicious here, the green tea variety provides a picture-perfect contrast to the red-hued topping. In a pinch, canned sweet red bean paste, available in Asian markets and some well-stocked supermarkets, can be used in lieu of a homemade batch, below.
MAKES 4 SERVINGS
1 pint green tea soy ice cream
1⁄2 cup Sweet Red Bean Paste, below, or prepared canned sweet red bean paste
Chopped crystallized ginger, for garnish (optional)
Chopped roasted peanuts, for garnish (optional)
Place 1⁄2 cup soy ice cream in each of 4 small serving bowls. Top with 2 tablespoons Sweet Red Bean Paste. Sprinkle with the optional garnishes, if using. Serve at once.
{PER SERVING} Calories 203 • Protein 5g • Total Fat 4g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 38g • Dietary Fiber 2g • Sodium 63mg
SWEET RED BEAN PASTE
Use this recipe wherever sweet red bean paste is called for in this book. Though optional, the peanut oil lends it a smoother consistency and glossier sheen. For a less sweet paste, reduce the sugar by up to one-half.
MAKES ABOUT 2 CUPS
1 cup dried red beans (adzuki), picked over, rinsed, and drained
6 cups water, plus additional, as needed
1 cup granulated sugar, or less, to taste
1 to 2 tablespoons peanut or canola oil (optional)
Pinch salt
Place the beans in a medium stockpot and cover with water; bring to a boil over high heat. Drain in a colander, discarding the water. Rinse, drain again, and return the beans to the pot; add the 6 cups of water and bring to a boil over high heat. Reduce the heat to medium, cover, and simmer until the beans are soft and tender and most of the water has been absorbed, 1 to 11⁄2 hours, stirring occasionally and adding water as needed to prevent scorching. Reduce the heat to low and add the sugar, peanut oil (if using), and salt. Cook, stirring, until sugar is dissolved. Raise heat to medium-low and cook, stirring often, until mixture is thickened and glossy, with both whole and half-crushed beans, 3 to 5 minutes. Remove from heat and let cool to room temperature before using as directed in the recipe. Completely cooled paste can be refrigerated, covered, up to 1 week.
{PER SERVING} (per about 2 tablespoons, or 1⁄16 of recipe, without oil) Calories 89 • Protein 3g • Total Fat 0g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 20g • Dietary Fiber 2g • Sodium 1mg
