Azuki Ice Cream (Japanese Red Beans Ice Cream)

Wash beans, then transfer beans, sugar, lemon juice, and water into a saucepan. Bring to a boil and boil uncovered for 3 minutes.

Decrease the heat to low, cover the pan, and cook the beans until very tender, adding additional water as needed, 2 1/2 to 3 hours. The beans should be very tender.

When done, there should be a total of 3 cups beans and liquid. If not enough liquid, add more water to make 3 cups total mixture. If too much water, drain some liquid.

Let the mixture cool for 5 minutes. Strain the bean mixture through a sieve. Refrigerate the bean mixture for 2 to 3 hours until cold. Discard bean skins left in the sieve.

Heat the milk and cream to simmer in a saucepan. Combine egg yolks, and sugar in a bowl, stirring with a wire whisk. Stir 1/4 cup of the hot cream/milk mixture into the egg/sugar mixture and combine well.

Transfer the egg/sugar mixture into the milk/cream mixture in the saucepan. Place the saucepan over low heat and stir until mixture thickens somewhat, about 5 minutes.

Remove from heat, add vanilla, and refrigerate 2 to 3 hours until cold.

Combine bean mixture and custard mixture and process according to your ice cream maker instructions.