* 4 cups plus 2 tablespoons half-and-half
* 1/2 cup granulated sugar
* 4 large egg yolks
* 1 1/2 tablespoons tapioca starch or cornstarch
* 2 cups red bean paste
INSTRUCTIONS
1. Pour the 4 cups half-and-half into the top of a double boiler over medium heat.
2. Meanwhile, whisk together the sugar and egg yolks in a bowl until the yolks turn thick and pale. Temper the yolks by gradually adding the hot half-and-half mixture a cup at a time while whisking vigorously so as not to scramble the eggs.
3. Return the mixture to the top part of the double boiler and whisk over simmering water until slightly thickened and heated through, 10 to 15 minutes. Dilute the tapioca starch with the remaining 2 tablespoons half-and-half and add it to the mixture. Continue whisking to a custard consistency that coats the back of a spoon, about 2 minutes. Transfer the custard to a heatproof bowl and whisk in the red bean paste. Set over an ice bath and refrigerate overnight (or at least 12 hours).
4. The next day, pour the custard into an ice cream maker and process the custard according to the manufacturer’s instructions, 30 to 35 minutes. Transfer the ice cream to a container and freeze until ready to serve. [Link]
Responses:
In order to follow this recipe, I had to go to the supermarket to specifically buy the ingredients. I did not have any cornstarch or half-and-half in my house, because my family hardly uses it. But I found it surprising that I needed all of these ingredients, since my mother makes a similar desert, but she only uses 2 of the 5 ingredients listed (red bean and sugar). Yet, I liked my mother's version a lot more. While I was making this, my mother was irritated by the fact that there was much ingredients and labor involved. She asked me why I had to take such exact measurements, and told me to go with my gut feeling. This recipe also required a double-boiler, which I had no clue to what it was. But I looked it up on Google, and found that it can be replaced by a dish on top of a regular pot. Overall, I think that this was far more complicated that it needs to be, and my mother would agree. There were added steps and ingredients that did not need to take place, and the same taste would have been accomplished.
2 comments:
I think I would disagree with the fact that the same taste would be accomplished when following your mom's recipe and following the website's recipe. You even said that you liked your mom's version better; indicating that there is a difference in the two recipes. I feel that with a more experienced gut feeling, you would be able to produce a tastier product.
I was watching the food channel last time and my mom said that all Americans care about is the taste. She has a point and I believe that because Americans are so into the taste, the disregard the healthiness of the food.
Well, I like my mother's version more because of it's simplicity. I was not comparing it's taste. So the difference would be the difficulty level and the amount of ingredients, rather than the taste (which I think is what you interpreted as the "difference" ).
Another thing is that food channels, such as the Food Network, often includes cooking competitions. They are judged partially based on the taste. However, for a typical American, I do not think taste would matter as much. Instead, the most significant aspect of food for us is the result of eating the food: the absence of hunger. But I would still agree that we disregard the nutritious aspect of food.
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