I have a super easy ‘Azuki Ice Cream’ recipe and it can be made with two ingredients, Tsubu-an (Sweet Azuki Paste) and Cream. Because some people find it too creamy, I have made a lighter version.
1/2 cup Milk
1 to 2 tablespoons Sugar *OR Condensed Milk
2 teaspoons Corn Starch Flour
1/2 to 1 cup Tsubu-an (Sweet Azuki Paste)
1/2 cup Thickened Cream *whipped
- Place Milk, Sugar and Corn Starch Flour into a saucepan and cook over medium heat whisking consistently until the mixture thickened. Add Tsubu-an (Sweet Azuki Paste) and mix to combine well, then cool.
- Beat Thickened Cream in a mixing bowl until soft peaks form. Add the cooled Azuki & Milk mixture and combine well.
- Transfer to a container. Freeze for 2 to 3 hours or until almost firm.