JAPANESE AZUKI ICE CREAM
Steps:
- 1. Heat milk and sugar in double-boiler. 2. Beat egg yolks till thick. Add a little warmed milk mixture to the egg yolks and mix well. Add the egg yolk mixture to the milk mixture in the double-boiler and stir continuously till mixture coats the back of a spoon. 3. Set aside to cool. 4. When mixture has cooled down, add in the cream and mix till well combined. 5. Pour into ice-cream maker and chrun till semi-frozen. 6. Add in azuki beans and churn for another 5 minutes. 7. Pour contents into a container and freeze for at least 4 hours before serving.
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