Step 1

Beat egg yolks and sugar together in a large bowl until pale yellow in color.

Step 2

Bring milk to a boil in a saucepan and remove from heat. Slowly stream milk into the egg mixture while beating with a whisk to integrate completely.

Step 3

Pour milk mixture into the saucepan and place over low heat; cook, stirring constantly, until thickened but not yet boiling, about 10 minutes.

Step 4

Stir red bean paste into the thickened milk mixture; pour into a large bowl and let cool for several minutes. Stir cream into the slightly cooled mixture until smooth.

Step 5

Cover bowl with plastic wrap and refrigerate until ice cream base is chilled completely, 1 to 3 hours.

Step 6

Pour mixture into an ice cream maker and freeze according to manufacturer direction.