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Taro ice cream

Taro ice cream offers a unique and delightful twist on traditional ice cream flavors, showcasing the rich and creamy texture of taro root combined with a hint of sweetness. Taro, a tropical root vegetable with a subtly sweet and nutty flavor, lends its distinctive taste and vibrant purple hue to this frozen treat.

Often enjoyed in Asian cuisine, taro ice cream has gained popularity worldwide for its indulgent taste and velvety smooth texture. Whether enjoyed on its own or as a refreshing addition to desserts like shaved ice or waffles, taro ice cream promises a delightful culinary experience that’s both exotic and satisfying.

Makes about 1 quart of ice cream

Serving

20 minutes

Preparation Time

4 hours or overnight

Chilling Time

Ingredients

  • 2 cups taro root, peeled and diced
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • Purple food coloring (optional)

Directions

  1. Cook Taro: Place the diced taro root in a pot and cover with water. Bring to a boil, then reduce heat and simmer for about 10-15 minutes, or until the taro is fork-tender.
  2. Drain and Cool: Drain the cooked taro and let it cool to room temperature.
  3. Blend Taro: In a blender or food processor, blend the cooked taro with 1 cup of whole milk until smooth and creamy.
  4. Prepare Ice Cream Base: In a separate saucepan, combine the remaining 1 cup of whole milk, heavy cream, granulated sugar, vanilla extract, and a pinch of salt. Heat the mixture over medium heat, stirring constantly until the sugar is dissolved and the mixture is heated through. Do not boil.
  5. Combine Mixtures: Once the milk and cream mixture is heated, pour it into the blender with the taro mixture. Blend until well combined and smooth. If desired, add a few drops of purple food coloring to enhance the color of the ice cream.
  6. Chill: Transfer the ice cream base to a bowl and cover with plastic wrap, ensuring that the plastic wrap touches the surface of the mixture to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until completely chilled.
  7. Churn: Once chilled, pour the ice cream base into an ice cream maker and churn according to the manufacturer’s instructions, typically about 20-25 minutes, or until the mixture reaches a soft-serve consistency.
  8. Freeze: Transfer the churned ice cream to a freezer-safe container and freeze for an additional 2-4 hours, or until firm.
  9. Serve: Scoop the taro ice cream into bowls or cones and enjoy it on its own or as a topping for desserts like shaved ice or waffles.

Tips for taro ice cream

  • For added creaminess, you can replace some of the whole milk with more heavy cream.
  • Adjust the amount of sugar according to your taste preferences.
  • To enhance the taro flavor, you can add a teaspoon of taro extract or essence to the ice cream base.
  • Garnish the ice cream with crushed taro chips or toasted coconut flakes for added texture and flavor.

Enjoy your homemade Taro ice cream!

Some suggestions about ice cream maker

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