Step 1

Gather all the ingredients.

Step 2

In a medium saucepan, combine milk and sugar.

Step 3

Stir and heat the mixture on medium heat. When the sugar is dissolved, add the red bean paste.

Step 4

Whisk the mixture until combined and turn off the heat.

Step 5

Prepare ice water in a large bowl. Place the pot of red bean mixture in the ice bath and let the mixture cool completely. Then put the lid on and store it in the refrigerator overnight or at least 4 hours.

Step 6

On the following day (or after 4 hours), set up your ice cream maker according to the instructions. My ice cream maker does not require freezing the bowl in advance but I need to run it for 15-20 minutes prior to making ice cream. If you have those, please make sure your ice cream bowl is frozen ahead of time. A bowl that isn’t completely frozen will take longer to freeze your ice cream and impact the finished product. If you make homemade ice cream on a regular basis, store your bowl in the freezer once it is clean. It will always be ready for your next batch of ice cream. If you don't have an ice cream maker, check out here.

Step 7

Pour the mixture into the ice cream machine. Make sure not to fill it more than about ⅔ of the way up. Start churning. Churning ice cream incorporates air into the finished product while it freezes, so you will need some extra room in your freezer bowl.

Step 8

The mixture will become thicker and creamier, about 25-30 minutes.

Step 9

Transfer the ice cream to an airtight container and flatten it with the silicone spatula. Cover the lid and put it in the freezer for at least 3-4 hours. Set freezer temperature to the coldest setting, so the ice cream freezes faster. Optional: Lay plastic wrap directly on top of ice cream and press down gently to prevent ice crystals from forming on top of the ice cream.

Step 10

Serve the ice cream and sprinkle with black sesame seeds.