1. Pour all the ingredients at the bottom of the milk ice cream into a milk pan (a thick-bottomed pan is best).
2. Stir while simmering on low heat to avoid muddy bottom.
3. Cook until it is as thick as condensed milk. You can put a layer on the spatula and turn off the heat and let cool for later use. The milk ice cream base is ready.
4. Pour one cup of mung beans and two cups of water into the pot, boil and simmer on low heat until the mung beans bloom and sand, leaving only a drop of soup.
5. Take 130 grams of mung beans (total with soup) and pour it into the food processor.
6. Then add 60 grams of milk ice cream base, 14 grams of condensed milk, 5 grams of sugar and whipped into a puree.
7. Pour into ice cream mold.
8. Put the lid on and put it in the refrigerator to freeze.
9. This amount can be used to make two ice creams using this mold with a length of about 10 cm and a width of about 5 cm.
10. Red bean ice cream is similar to mung bean ice cream: 1 cup of red adzuki beans and 2 cups of water are boiled until the red adzuki beans are out of the sand. Only a little soup is left. Take 240 grams and 120 grams of milk ice cream base, 24 grams of condensed milk, and 10 grams of white sugar. Make it pure, pour it into an ice cream mold, and put in some unbeaten red bean particles (about 70 grams, so that you can eat the red bean particles more taste). This amount can be used to make 4 red bean ice cream using the ice cream mold above.
11. The remaining milk ice cream base can be made into 2 pure milk ice cream using this ice cream mold with a length of about 11 cm and a width of about 3 cm.
12. Pour into the mold, put the lid on and freeze it in the refrigerator (I usually freeze it overnight).
13. The silicone mold is easy to demould. After the ice cream is frozen hard, you can easily take out the ice cream by breaking the sides of the mold.
14. Delicious milk ice cream and mung bean ice cream. If you like the green color of mung bean ice cream, you can add 0.5-1 g of matcha powder to make the mung bean ice cream very green. I don't like the taste of matcha, so I didn't add it, and I think this natural color is also good. Add some condensed milk to the remaining red bean paste and mung bean paste, which is very delicious!
