Beetle Bean Ice Cream




Rating: 3.13 / 5.00 (46 Votes)


Total time: 1 hour

Servings: 6.0 (servings)

Ingredients:







Instructions:

For the beetle bean ice cream, boil beetle beans in plenty of water until soft.

Peel cooked beans, use a potato ricer to make bean puree. Beat egg yolks with sugar and vanilla sugar over steam to a thick cream, remove from heat and beat until cold.

Then add the bean puree and lemon zest and 1 tablespoon lemon juice, put in an ice cream maker or in the freezer. Depending on the size of the ice cream molds, the ice cream will be frozen ready to eat in about 2-4 hours.

I put it in silicone molds, froze for 2 hours and let it thaw for about 10 minutes before serving.

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