Red bean ice cream popsicles, called “Azuki Bar” in Japan, are such a creamy and refreshing treat to eat in the hot summer months. They have a sweet, slightly nutty flavour and are just so delicious.They bring back so many memories of my childhood in Japan.
Summer in Japan is very hot and humid. My family would often play badminton at the school oval next to my parents’ house after dinner almost everyday. My mother is a very sporty woman(although she may not look like it) but also loves food so much. So after we played sports in the hot summer, she often brought me and sisters popsicles and of course one for her self too. Popsicle flavours are usually either plain milk, chocolate, green tea, or red bean. I was not a big fan of red bean as a child, but my taste palate has changed over the years and now I love red bean flavour. These are simple to make and are a great summer snack or dessert!
Those red beans are called “Azuki” in Japanese and I believe that “Azuki Bar” can be still purchased. The Azuki bar that I used to eat in Japan were more icy than my version. But I wanted to make it more creamy so I decided to just add red bean paste to a regular ice cream recipe rather than make it more watery. So instead of adding sugar, I replaced the sugar content with red bean paste, which is already sweet. You could just freeze the mixture in a popsicle mould but I wanted these to look like Azuki popsicles and did not want the red bean segments to precipitate at the bottom. I churned the mixture for about 15 minutes then poured it into popsicle moulds.
I waited over night and took the red bean popsicles out of the moulds and it looked like the Azuki bar I used to have. However, this one is much more creamier and delicious. I had to control myself and resist eating too many. I hope you enjoy these red bean popsicles aka Azuki Bar! But be careful they are addictive!
- 250 ml milk
- 125 ml cream
- 2 egg yolks
- 25 g caster sugar
- 100 g sweet red bean Azuki bean paste (Store bought or home made Azuki bean paste)
- Bring the milk and cream to a simmer over low heat in a sauce pan.
- Turn the heat off and set aside.
- Whisk 2 egg yolks and sugar in a bowl until the colour of the mixture becomes pale and fluffy.
- Add the sweet red bean paste to the sugar and yolk mixture and mix well.
- Gradually pour the warm milk mixture into the egg mixture and keep whisking until smooth.
- Pour the mixture into a clean sauce pan and place over low heat for 5 minutes, continuously stirring.
- Leave it in the fridge to chill.
- Pour the chilled mixture into an ice cream maker (or you can pour the mixture straight into the mould if you don't mind the segments precipitating at the bottom).
- Run the ice cream maker for about 15 minutes, and once the mixture has become thicker, pour it into a popsicle mould and freeze it until set.