We put some strange things in icecreams, including beans, both red and small black mung beans. The beans are full of starch and taste sweet when the icecream is eaten, so it's not such a strange idea to use them in an in an ice cream. When you go to your Asian grocers, take a look in the freezer cabinet for the Thai icecreams.

Ingredients
100 gms Tinned Black or Red Mung Beans
230 ml Coconut Milk
50 gms Sugar
1/2 Teaspoon Salt
1 Tablespoon Corn Flour

Preparation
1. Heat the coconut milk with the sugar and salt until boiling then turn off the heat.
2. Mix the cornflour with a little cold water and stir into the coconut milk to thicken it.
3. Stir over a low heat until the mixture is thickened and smooth.
4. Stir in the mung beans (use tinned mung beans that are ready cooked).
5. Leave to cool
6. Pour into trays and place in the freezer.