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1
Pick over the beans and remove any stones or broken beans.
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2
Place in a large pot or bowl and cover with water by 3 inches.
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3
Soak overnight.
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4
Drain and place the beans in a heavy, medium pot with the water.
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5
Bring to a boil.
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6
Reduce the heat to medium-low and simmer, stirring occasionally, until soft, about 1 to 2 hours.
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7
Remove from the heat and let cool.
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8
Strain the beans through a fine strainer set over a medium pot, and discard the pulp.
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9
Add the sugar and oil and cook over medium heat, stirring, until the mixture forms a thick, sweet paste, 20 to 30 minutes.
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10
Remove from the heat and let cool.
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11
Refrigerate before using as a topping for ice cream or in other desserts.
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12
Combine the cream, milk, and sugar in a medium, heavy saucepan.
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13
Scrape the seeds from the vanilla bean into the pan and add the vanilla bean halves.
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14
Bring to a gentle boil over medium heat.
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15
Remove from the heat.
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16
Beat the egg yolks in a medium bowl.
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17
Whisk 1 cup of the hot cream into the egg yolks.
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18
Gradually add the egg mixture in a slow, steady stream, to the hot cream.
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19
Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F. on an instant-read thermometer, about 5 minutes.
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20
Remove from the heat and strain through a fine mesh strainer into a clean container.
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21
Cover with plastic wrap, pressing down against the surface to keep a skin from forming.
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22
Chill in the refrigerator for 2 hours.
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23
Remove from the refrigerator and pour into the bowl of an ice cream machine.
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24
Freeze according to the manufacturer's instructions.
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25
Transfer to an airtight container and freeze until ready to serve.
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26
Spoon the ice cream into bowls and top each with 1 to 2 tablespoons of the red bean paste and garnish with chopped peanuts and crystallized ginger.
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27
Serve immediately.
