It’s Monday! (I was going to say “Happy Monday,” but, you know, Monday.) In the off chance that ice cream will make it better, here’s one of my favorites. Even in my days as a red bean-hating kid, I loved red bean ice cream. Something about red bean in a cold confection gets me every time. My family was the same way — we had red bean popsicles in the fridge for midnight snacks, red bean ice cream on family outings. My parents aren’t normally huge fans of sweets, so dinners out usually didn’t end with dessert, but if this was on the menu we almost always got it. One dish of rapidly disappearing red bean ice cream and four spoons.
It took me a few attempts to find a homemade version I loved, but thanks to Jeni Britton Bauer and some old-fashioned pondering, I arrived at this recipe, now up on Food52. I just recently made another Jeni’s ice cream on this blog in this memorable creation, but using her ice cream base for this flavor a few months ago was actually my first introduction to her genius — and I feel like I’ll never switch back to a traditional custard. Instead of a multitude of egg yolks, she uses a combination of cornstarch, corn syrup and cream cheese to give the ice cream structure. The result is a dreamily scoopable, softer and fluffier ice cream that seems to accentuate any flavor it’s given, without making you stand sentinel over a slowly thickening custard or leaving you a half-cup of egg whites in the fridge afterwards. I love it. I can’t wait to try her other flavors (Bangkok peanut, guys! Sweet potato with torched marshmallow!) but for now, you can check out my teensy red bean piggyback here. Also, if you’re interested in making more of Jeni’s ice cream too, you can buy her cookbook here.
Wishing you all a lovely week ahead!