Edamame Ice Cream – a delicious recipe with eggs, heavy whipping cream, milk, milk powder, sugar, light corn syrup. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cook edamame in boiling salted water until tender, about 10 minutes.
2
Drain; cool.
3
Whisk eggs and cream in bowl.
4
Mix milk, milk powder, sugar, and corn syrup in medium saucepan.
5
Stir over medium heat until sugar dissolves and mixture simmers.
6
Gradually whisk milk mixture into egg mixture.
7
Return custard to same pan.
8
Stir over medium heat until thickened and thermometer registers 175F, about 2 minutes (do not boil).
9
Pour into bowl; cool.
10
Puree custard with edamame in blender in batches until smooth; chill until cold.
11
Transfer to ice cream maker and process according to manufacturer's instructions.
12
Transfer to container, cover, and freeze.
13
DO AHEAD: Can be made 2 days ahead.
14
Keep frozen.
383
kcal
Calories
21
g
Fat
37
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/2 cups (about 8 ounces) frozen shelled edamame (soybeans), 2 large eggs, 1/2 cup heavy whipping cream, 2 cups whole milk, and more.
Yes, Edamame Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
