Baked Bean Ice Cream

Makes about 6 pints


1 L milk

1 + 1/2 C heavy cream

90 g nonfat milk powder

40 g dextrose

250 g brown sugar

40 g invert syrup

200 g egg yolks (about 16)

2.5 g guar gum

200 g baked beans


Baked beans

200 g dried white beans (weighed, then soaked in water for 12 hours or overnight)

325 g water

40 g molasses

50 g maple syrup

125 g brown sugar

10 g salt

5.5 g baking poweder

50 g tomato paste


Make the Baked Beans

1 Combine all the ingredients in a pressure cooker. Bring to a simmer, lock the pressure cooker, and cook at high pressure until beans are tender and sauce is syrupy, about 40 minutes. Depressurize naturally, cool, and chill overnight in the refrigerator.


Make the Ice Cream

1 In a large heavy-bottomed pot over medium heat, whisk together the milk and heavy cream. Whisk in the milk powder, dextrose, and brown sugar until dissolved. Then add the invert sugar, egg yolks, and guar gum one at a time until each is thoroughly combined in the mixture. Add half the Baked Beans and blend with an immersion blender until homogenous. Whisk over medium-high heat until the mixture reaches 180°F, then lower the heat and cook for 30 minutes, making sure the temperature stays below 180°F. Pass through a strainer into a container then chill, covered, in the refrigerator overnight.

2 Process in an ice-cream maker according to the manufacturer’s instructions. With the machine running, fold in the remaining Baked Beans before transferring the ice cream to a gallon container. Freeze for a minimum of 4 hours before serving.

Baked Bean Ice Cream

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