Prepare the adzuki beans: Cook the beans until soft (if using dried) or rinse and drain canned beans. Mash or blend into a smooth paste.
Make the ice cream base: In a saucepan, combine milk, cream, and sugar. Heat over medium heat until sugar dissolves, but do not boil.
Incorporate adzuki paste: Stir the adzuki bean paste into the warm milk mixture. Add vanilla extract and a pinch of salt. Mix until smooth.
Chill the mixture: Let the mixture cool to room temperature, then refrigerate for at least 2 hours or overnight.
Freeze the ice cream: If using an ice cream maker, churn according to the manufacturer’s instructions. If using the freezer method, pour into a container and stir every 30–60 minutes until creamy and frozen.
Serve: Scoop into bowls or cones and enjoy!
