in Dessert Recipes, Japan

Anko – Ice Cream

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Ingredients for 1 servings:

  • 400 g puree (anko), Japanese red sweet bean paste
  • 200 ml condensed milk

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

Japanese dessert

This anko ice cream is very easy to make and has a pleasant anko flavor. I used tsubushian in this recipe. If you don’t like chunks in your ice cream, you might want to use koshian instead. Combine the anko and condensed milk in a bowl and mix well. Either pour the mixture into an ice cream maker and prepare according to the manufacturer’s instructions, or place it in a cold-resistant container that holds about 1 liter and freeze for 5-6 hours. Stir the ice cream with a fork every 30 minutes to prevent large ice crystals from forming.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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