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Pumpkin and Red Bean Paste Ice Cream Recipe


Red bean paste has long been one of my favorite flavors to play around with in desserts. It is wonderfully flexible and matches with a huge number of flavors - I've put it with chocolate, with cherry, with pumpkin, with white chocolate, with butterscotch, the list goes on and on. It also has the great feature of being great in ice cream, and so I decided to once more combine pumpkin and red bean paste in an ice cream recipe - and what a success it is! The pumpkin gives it an initial taste of pumpkin pie, but then it has this wonderfully sweet and fruity red bean paste flavor which pervades it, mingling the two together. In this version I also added in chopped walnuts which give a very nice crunch to it, but then these are hardly necessary and if one doesn't like nuts or if one wants the smoothness of the ice cream alone, it is perfectly fine to leave them out. As a total size, it makes around 2 quarts of ice cream I would say.

It's also great for making extra egg whites, if you love making egg white recipes like angel food cake!

This recipe is entirely my own, but is based on my ice cream for cherry and red bean paste.


  • 1 pound red bean paste
  • 9 1/2 ounces pumpkin butter
  • 2 cups heavy cream
  • 2 cups milk
  • 6 egg yolks
  • 2 teaspoons vanilla extract
  • 2 cups chopped walnuts
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt


  1. In a medium-sized bowl, combine together the sugar, egg yolks, vanilla, and salt. Using a whisk, beat the egg yolks until they are thick and creamy.
  2. In a large saucepan over medium heat, combine the heavy cream, milk, red bean paste, and pumpkin butter Heat and stir until all are combined together (several minutes).
  3. Pour about one-quarter of the hot liquid into the egg yolk and sugar mixture. Then pour the entire contents of the mixing bowl back into the saucepan. Over low heat, cook for around 15 minutes or until it thickens substantially. Be careful not to boil as this will ruin the custard.
  4. Remove from heat, and place the saucepan into a large ice water bath. Once it is reasonably cool, refrigerate for several hours. Add in the chopped nuts and the nutmeg and cinnamon and mix together.
  5. Process in an ice cream maker according to the machine's instructions.
  6. Freeze overnight
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