Vanilla ice cream with sweet red beans and green tea sauce

Ingredients for 4 servings:

• 150 ml cream
• 150 ml milk
• 4 egg yolks
• 100 g sugar
• ½ vanilla pod(s)
• 200 ml milk
• 2 tbsp sugar
• ½ vanilla pod(s)
• 1 egg(s)
• 1 tsp pudding powder, vanilla
• 1 tsp tea powder (green tea)
• 1 tsp water
• 100 g beans, sweetened red
• 1 pinch of salt
• 50 ml water
• mint
• Physalis

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Bring the cream, milk, scraped vanilla pod with seeds, and sugar to a boil in a saucepan. Separate the egg yolks from the egg whites, beat until creamy. Pour the egg yolk mixture into the saucepan and thicken into a rose (creamy). Let it cool slightly and remove the pod. Freeze the mixture in an ice cream maker. If you don’t have an ice cream maker, you can also freeze the ice cream in a metal bowl in the freezer. Stir every 20 minutes with a whisk. Scrape out the seeds from the other vanilla pod. Place both in a saucepan with 150 ml of milk and the sugar. Bring this to a boil, then stir the custard powder with the remaining milk and the egg until smooth. Stir to thicken the boiling liquid and combine. Stir the tea powder with a little water until smooth and use this to season the sauce. Heat the beans with a little water and a pinch of salt. The bean mixture shouldn’t be too thick. Keep refrigerated, but take it out of the refrigerator about half an hour before serving. When serving, start with the red beans. Place a tablespoon in the center of the plate, top with a scoop of vanilla ice cream, and pour the green tea sauce over the beans. Garnish with mint and a physalis, if desired.