Soak the dried azuki beans in water overnight. The next day, bring the drained beans to a boil with sugar, lemon juice, a little salt and 300 milliliters of water. First boil for three minutes, then let it simmer on a low flame for two hours until the beans are very soft. It may be necessary to add a little water from time to time. If you don`t want to spend that much time or can`t find dried beans, you can switch to 300 grams of ready-to-use azuki paste from the Asian store. Kidney beans are not an alternative and would not give a satisfactory result.
To finish the ice cream, stir the egg yolks with the sugar until frothy. Bring the milk, cream, a little salt and the scraped pulp of the vanilla pod to the boil. Pour slowly into the yolk mixture, stirring constantly. Heat everything again over the water bath until the egg mixture begins to bind at around 70 degrees (peel off to the rose). Add the drained beans and purée finely with the hand blender. If you want a smooth ice cream, pass the mixture through a sieve again. But it doesn`t matter if there are still small pieces of beans in the finished ice cream. Some even prefer this variant.
Freeze in the ice cream maker and allow to harden in the freezer. Put in the fridge for an hour before serving.
If the guests discuss the great taste, no one is guaranteed to see the real basis.
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