Step 1

In a pressure cooker, add Azuki beans and cover with water by 2 inches. Cook on high pressure for 20 minutes.

Step 2

Allow pressure to release naturally, remove lid, and pour beans through a strainer and discard any liquid.

Step 3

In a blender, add beans and pulse on high until mixture is homogenous but chunky.

Step 4

Return beans to pressure cooker and add sugar.

Step 5

Sauté on low/medium setting until beans reduce and thicken. When a wooden spoon swiped through the center of the mixture reveals the bottom of the pot for one second, the paste is done.

Step 6

FOR THE ICE CREAM

In a medium saucepan, add sugar and milk. Whisk to combine.

Step 7

Place saucepan on stove over medium heat and cook until sugar is dissolved.

Step 8

Once dissolved, add red bean paste, cream, cocoa powder, salt, and vanilla.

Step 9

Pour base into an empty CREAMi™ Pint. Place pint into an ice bath. Once cooled, place storage lid on pint and freeze for 24 hours.

Step 10

Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.

Step 11

Select ICE CREAM.

Step 12

When processing is complete, remove ice cream from pint and serve immediately.