I like putting beans (e.g., mung beans, red beans) into my ice cream when I make ice cream at home.
What I do: soak the beans overnight, boil them, mash them, then mix them into the cream as it's being beaten, then freeze the entire mixture before enjoying.
The problem is that, after freezing, the beans turn into VERY hard bits! They're so hard, it's like I'm biting into crunchy pieces of nuts! I buy the same types of ice cream from the store and their beans don't exhibit this problem. Theirs are soft and chewy.
I'd like for my beans to be soft and chewy when my ice cream comes out of the freezer as well. How is it done?