“This is a copycat recipe of a dish served at Benihana's. This recipe requires an ice cream maker. Time does not include cooling in refridgerator.”
READY IN:
1hr 25mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash beans, and transfer beans, sugar, lemon juice, and water into a saucepan. Bring to boil, and boil uncovered for 3 minutes.
  2. Decrease the heat to low and cover the pan, and cook the beans until very tender, adding additional water as needed, 2 1/2 - 3 hours. The beans should be very tender.
  3. When done, there should be a total of 3 cups beans and liquid. If not enough liquid, add more water to make 3 cups total mixture. If too much water, drain some liquid.
  4. Let the mixture cool 5 minutes. Strain the bean mixture through a sieve. Discard bean skins left in the sieve.
  5. Refrigerate the bean mixture 2 - 3 hours until cold.
  6. Heat the milk and cream to simmer in a saucepan.
  7. Combine egg yolks, and sugar in a bowl, stirring with a wire whisk. Stir 1/4 cup of the hot cream/milk mixture into the egg/sugar mixture; combine well.
  8. Transfer the egg/sugar mixture into the milk/cream mixture in the saucepan.
  9. Place the saucepan over low heat and stir until mixture thickens somewhat, about 5 minutes. Remove from heat, add vanilla, and refrigerate 2 - 3 hours until cold.
  10. Combine bean mixture and custard mixture and process according to your ice cream maker instructions.

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