Red Bean Ice Cream

So I had some leftover sweetened condensed milk from making mayonnaise shrimp and some leftover sweetened red beans from making the nian gao and put them in the same container thinking I could make some shaved ice later. But then I realized that it's way too cold for shaved ice and decided to try to make red bean ice cream instead (don't ask me why ice cream is acceptable but shaved ice isn't; it just is, okay?) I also had some leftover heavy cream from making the peppermint ice cream so I added what I had left along with an equal amount of skim milk. Alternatively, you can use 1 1/2 cups half and half since half and half is half cream and half milk. And I just wrote "half" 6 times in that sentence. =)

Red Bean Ice Cream
makes 1 quart

1 (14 oz.) can sweetened condensed milk
3/4 cup sweetened red beans
3/4 cup heavy cream
3/4 cup milk

Mix the ingredients and chill in the refrigerator for a few hours until cold.

Churn in a ice cream maker according to the manufacturer's instructions.

Freeze for several hours or overnight until hardened.

Usually you don't add the non-liquid parts of an ice cream batter to the ice cream maker until the end, but I wanted to mash up the red beans a bit and get the red color incorporated into the ice cream so threw them in there from the really beginning. I love how you can taste the flavor of the sweetened condensed milk, and it reminds me of shaved ice without being all icy.

You know, I think this is the first recipe I've come up with all by myself without adapting anyone else's!

Next: My attempt at making red bean mochi ice cream....