This recipe appears in:Scooped: Black Bean Ice Cream
In this recipe, I've adapted the red bean model to a Central American context, using black beans instead of red, and flavoring with cinnamon, piloncillo, and a splash of dark rum.
- 3 cups half-and-half
- 1/3 cup canned unsalted black beans, drained
- 1/4 cup piloncillo or panela, or brown sugar
- 1/4 cup white sugar
- 2 teaspoons powdered cinnamon
- Splash of dark rum
Heat the half-and-half and beans over a low flame until the beans start to fall apart and the dairy takes on some of their color, about 20 minutes. Add the sugar and cinnamon and stir until dissolved. Chill in the fridge for 4 hours, or until cold.
Add the rum, and spin in the ice cream machine according to manufacturer's instructions.