“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.”
1hr 25mins

Ingredients Nutrition


  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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