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3 scoops of red bean ice cream in a white bowl.

Azuki Red Bean Ice Cream

Yield: about 1 quart
Prep Time: 15 mins
Freeze + Churn Time: 5 hrs 30 mins
Total Time: 5 hrs 45 mins
Course: Dessert
Cuisine: Japanese
Keyword: red bean ice cream, sweet red bean ice cream, red bean dessert, azuki ice cream
Servings: 8
Author: Maryanne Cabrera


  • digital kitchen thermometer
  • ice cream machine


  • 1 ¼ cup heavy cream (285 g)
  • ¾ cup whole milk or 2% milk (170 g)
  • ½ cup light brown sugar (100 g)
  • 5 large egg yolks (70 g)
  • ¼ teaspoon kosher salt
  • 1 ½ teaspoon pure vanilla extract
  • 2 Tablespoon reduced corn syrup* (42 g) see notes
  • 1 cup canned prepared sweetened red bean (300 g)


  • In a medium sauce pot, combine cream, milk, and about one tablespoon of sugar. Set over medium heat and bring to a simmer.
  • Meanwhile, in a large bowl, whisk together remaining sugar with egg yolks, and salt. Once milk mixture has almost come to a boil, lower heat. Temper hot milk into sugar-yolk mixture.
    To temper: slowly add hot milk into sugar-yolk mixture about ¼ cup at a time, whisking immediately to distribute heat. Continue adding hot milk to yolk mixture until only a few tablespoons of milk remain in the pot.
  • Pour all tempered egg mixture back into the sauce pot. Stir over medium-low heat until mixture reaches nappe consistency or 180°F (82°C) on kitchen thermometer. Be sure to scrape along the sides of the pot often to ensure mixture does not burn along the edges. Turn off heat and remove pot from heat source.
  • Stir in vanilla extract and reduced corn syrup. Stir in red bean until well combined. Transfer mixture to a heat-safe container. Place plastic wrap directly onto ice cream base. Cover container and keep in the fridge until cold, at least 4 hours, ideally overnight.
  • Once mixture is cold, churn ice cream base according to your ice cream machine's instructions.
    *the red bean will settle to the bottom of the container. Give the ice cream base a good stir before pouring into the ice cream machine.
  • Churn until the volume of the ice cream mixture has increased by half and has thickened to a soft serve consistency. Transfer ice cream to a freezer safe container. Press a piece of plastic wrap on the surface of the ice cream, cover container, and keep in the coldest part of the freezer for at least one hour to firm up.


TO MAKE REDUCED CORN SYRUP: Pour 80 grams (1/4 cup or 59 ml) light corn syrup into a glass measure with a spout. Bring to full boil in the microwave. Remove from microwave and stir in an equal weight or volume of corn syrup. This will result in the same consistency of glucose.
  • I used a 1100W microwave to heat the light corn syrup on high power for 3o second intervals until boiling
Ingredient Notes:
  • Heavy cream is also labeled as heavy whipping cream.
  • Whole milk (5% fat) may be substituted with reduced-fat milk (2%). Do not use non-fat milk; this will create an icy texture.
  • This recipe was tested and created using Diamond Crystal Kosher Salt. Keep in mind that different kosher salt brands having varying degrees of volume. Diamond Crystal = 10 grams per tablespoon, Morton Kosher Salt = 15 grams per tablespoon, and table salt = 19 grams per tablespoon.
  • Use high quality pure vanilla extract. Do not use imitation vanilla for this recipe.
  • Canned red bean comes in 3 preparations: whole, mashed (chunky), or puree. Your choice in preparation will determine texture of the ice cream. Be sure the label says "prepared red bean" or "sweetened red bean."
  • Keep in an airtight container in the coldest part of the freezer for up to one week.