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1
Wash beans, and transfer beans, sugar, lemon juice, and water into a saucepan.
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2
Bring to boil, and boil uncovered for 3 min.
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3
Decrease the heat to low and cover the pan, and cook the beans till very tender, adding additional water as needed, 2 1/2 - 3 hrs.
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4
The beans should be very tender.
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5
When done, there should be a total of 3 c. beans and liquid.
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6
If not sufficient liquid, add in more water to make 3 c. total mix.
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7
If too much water, drain some liquid.
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8
Let the mix cold 5 min.
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9
Strain the bean mix through a sieve.
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10
I used a wooden mallet for this purpose.
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11
Chill the bean mix 2 - 3 hrs till cool.
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12
Throw away bean skins left in the sieve.
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13
Heat the lowfat milk and cream to simmer in a saucepan.
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14
Combine egg yolks, and sugar in a bowl, stirring with a wire whisk.
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15
Stir 1/4 c. of the warm cream/lowfat milk mix into the egg/sugar mix; combine well.
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16
Transfer the egg/sugar mix into the lowfat milk/cream mix in the saucepan.
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17
Place the saucepan over low heat and stir till mix thickens somewhat, about 5 min.
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18
Remove from heat, add in vanilla, and chill 2 - 3 hrs till cool.
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19
Combine bean mix and custard mix and process according to your ice cream maker instructions.
