• You can use homemade anko paste or sweetened red beans or use a store-bought chunky version of anko paste (tsubuan). I like the chunky version because I get to bite into tiny pieces of the red beans.

Prepare the ice cream

• In a chilled bowl, whip the heavy cream until soft peaks form. The cream barely holds its shape but it's thick in consistency
  
• Combine condensed milk, red beans, and salt.
  
• Add this into the cream.
  
• Whip again until the texture becomes thick and firm but still smooth. Do not overwhip as the texture turns grainy
  

Freeze

• Pour the mixture into a loaf pan or freezer-safe container. Smooth out the top, cover tightly with a lid or plastic wrap, and freeze for at least 8 hours or overnight, until firm. I use this ice cream container or tub.
  

Serve

• Let the ice cream sit at room temperature for 5 minutes before scooping for best texture. Serve on its own, in a cone, or with mochi, waffles, or a drizzle of condensed milk.