1. says:

    July 21, 2014 at 9:27 am

    Oh my gosh, this ice cream would be so out there for me. BUT I am loving everything about it, it’s so different. And these photos are just gorgeous!

    • tworedbowls says:

      July 22, 2014 at 10:48 am

      Ahh, thank you so much, Tieghan!! Don’t you love that about our community? I’m always amazed by the things I come across that are super out there to me too, but might be familiar to someone else. But I think red bean ice cream might not be as different in taste as it sounds 🙂 if you ever try some you’ll have to let me know what you think!!

  2. says:

    July 21, 2014 at 10:20 am

    Whoa! That ice cream base sounds so interesting: cornstarch, cornsyrup + CREAM CHEESE! Who would have thought that you could use those in place of the classic custard; well, definitely not me. I love that I (almost) always learn something new and exciting when I visit your space, Cynthia. Oh and these shots are absolutely gorgeous.

    • tworedbowls says:

      July 22, 2014 at 10:49 am

      Right?! And so much quicker, and no worrying about cooking the eggs? I love it. Jeni is a genius. And thank you so much for the kind words, Sini! I could say the exact same about your space, except more <3

  3. says:

    July 21, 2014 at 12:56 pm

    Oh this looks delightful!!! Temps started rising here… and now I want ice cream now!!! With red beans in it and those beautiful pictures, how can I not?! Wishing you a lovely week!

  4. says:

    July 21, 2014 at 1:10 pm

    yes, yes, YES! cynthia, you always have the.best. asian desserts. super duper love! i have so many fond memories of icy red bean drinks. you know, the kind that come in a classic old fashioned soda cup? there’d be a pile of red bean at the bottom topped with ice and milk and condensed milk and if they were an awesome establishment, a scoop of red bean ice cream!! i have the biggest smile on my face right now. you make mondays lovely 🙂

    • tworedbowls says:

      July 24, 2014 at 7:49 pm

      What! Would you believe I’ve never had that? It sounds amazing. I need to live on the West Coast T__T

      And ahh, thank you so much for your sweet words! Now those are what make Mondays lovely <3

  5. says:

    July 21, 2014 at 4:33 pm

    This ice cream is everything my dreams are made of – I don’t suppose you’d mail me a pint? 😉 I’ve also switched over to Jeni’s base and am considering never going back – it’s so easy and turns out so creamy and delicious!

  6. says:

    July 22, 2014 at 1:43 am

    Cynthia, we need to talk because we are red-bean no-thanks babies (in an Asian household? WHAT MONSTERS ARE WE). But I see what you mean: I’d take red bean ice cream mochi anyday, so this recipe looks bomb! Love the fact that it’s scoopable and fluffy without being cloyingly sweet. My dad definitely abides by the rule of not-too-sweet Asian desserts ONLY. Guess I know what I’ll be making next time! Happy IT’S-ALMOST-NOT-MONDAY-ANYMORE.

  7. says:

    July 22, 2014 at 9:56 am

    When Food52 posted your recipe on FB last week, I went WHOA!!!!
    I can’t say anything, except I <3 <3 <3 this recipe/photos; red bean popsicle was my favourite as a child, but I have a feeling that your recipe is going to be 1000 times better 🙂

  8. says:

    July 22, 2014 at 10:08 am

    This is beautiful, as always. You’ve reminded me of all the red bean ices and popsicles I ate as a child. I loved red bean things as a kid and I still do but don’t have enough of it. I could use a container of this ice cream in my freezer. Great job working out such a lovely recipe!

  9. theatillberg says:

    July 22, 2014 at 4:07 pm

    You’re so creative! To come up with such a weird and amazing recipe is so great. I’ve used beans for brownies but would never have thought of using them in an ice cream recipe… 🙂

  10. says:

    July 23, 2014 at 2:58 am

    This looks absolutely delicious! I love red bean desserts, especially a big scoop at the bottom of my halo halo, but this ice cream is a step above and looks divine!!

  11. Ashley McLaughlin says:

    July 23, 2014 at 11:05 am

    Jeni’s method for ice cream is simply the BEST! I’ve never even tried the custard approach because her’s is just so easy and so good. BTW – These photos + this recipe just blew me away.

  12. says:

    July 23, 2014 at 2:40 pm

    Oh LAWD. That drippy shot at the beginning: bliss! I’ma make me sum..and add some mochi..and add some booze too..and make it a party. So what I’m trying to say is: thank you!

  13. says:

    July 23, 2014 at 8:35 pm

    Oh. my. god. This is one of my favorite things! OH, an red bean azuki with ice cream and shaved ice….THAT is my favorite. Such a great job over at Food 52, Cynthia! I’m bookmarking this recipe for that one day when I can attempt to make ice cream (i’m a little scared). lol

  14. says:

    July 24, 2014 at 6:50 am

    Cynthia, that is the most decadent looking photo of ice cream I think that I have ever seen. Too too too good. Can barely contain my excitement! Also, yay for the feature of Food52!!! Bravissima! Xx

  15. amsterdamfoodstories says:

    July 24, 2014 at 10:36 am

    Cynthia, this is truly amazing! Red bean ice cream!? Really? I have never eaten it before, but now I think I definitely should. And I love you read your posts, as always! Great (:

  16. says:

    July 24, 2014 at 1:59 pm

    Cynthia! These photos are gorgeous! And your ice cream looks unbelievably rich, creamy and indulgent. My mom used to make the sweet red bean soup at home when I was a kid so the restaurant version is never as good (its always lukewarm, gloopy, just really subpar). It’s weird but I never had icy red bean desserts growing up. That needs to change with your ice cream!

  17. says:

    July 24, 2014 at 7:40 pm

    I JUST had Jeni’s ice cream during my Chicago trip and holy crap, IT IS SO GOOD. I need to use her recipes cus she is definitely doing something right – and how funny that you mention her on your post!

  18. says:

    July 24, 2014 at 9:59 pm

    oh shnikey. read beans and ice cream = perennial FAVE!! team it up with anything green tea and mochi and my life is completely made. ha, we had red beany stuff as kids too – mostly the red bean soup that lay in waiting at the end of chinese restaurant meals – i always turned my nose up at it – now i love red bean buns and red bean filling anything! these photos are just bonkers cynthia – so beautiful and super tempting! xo

  19. says:

    July 30, 2014 at 12:23 pm

    I am the opposite with red beans. I love them in savory dishes, yet I never was able to find them appealing in sweeter applications (I would give always give my red bean sweets to my mother who adores them) This…. this looks too good to not at least give it a try, Plus, I am also a convert to what I call the Jeni-method of ice cream making. It really is a game changer when it comes to making ice cream!

  20. says:

    July 31, 2014 at 6:26 pm

    That does it, I Need an ice cream machine!! This looks devastatingly luscious. *love* Jeni’s ice cream (her lemon frozen yogurt is the best thing. Ever!). Gotta try this red bean concoction… 😀

  21. says:

    August 1, 2014 at 1:20 pm

    Sweet Cynthia, you are SO talented!! I, like many others have never tried red bean, well anything. These pictures make me want to on a hunt for some. Hope you& bowl #2 have a great weekend!

  22. says:

    August 14, 2014 at 9:42 pm

    So, I had the immense and immeasurable pleasure of eating entirely too much Jeni’s ice cream when I lived in Columbus, and it was (and still is!) one of my favorite things about that city. Jeni’s genius with ice cream…I can’t even — and I’m an ICE CREAM GIRL. Like, I’m not literally an ice cream girl or I would for sure be melting out here in CA this summer. But, like, I know a thing or two about [eating] ice cream. I love-times-infinity this concept, Cynthia. And of course it looks just dreamy. <3

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