Ingredients
Scale
- 1 cup taro root, peeled and diced
- 1 cup heavy cream
- 1 cup whole milk
- ½ cup sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Start by peeling and dicing the taro root into small chunks. Place the diced taro into a pot and cover it with water. Bring it to a boil and let it simmer for about 15-20 minutes, or until the taro is tender.
- Once tender, drain the taro and transfer it to a blender. Blend until smooth and creamy. If necessary, add a splash of milk to achieve a silky texture.
- In a mixing bowl, combine the taro puree, heavy cream, whole milk, sugar, vanilla extract, and a pinch of salt. Whip the mixture until it is well combined and slightly thickened.
- Pour the taro mixture into an ice cream maker. Churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Transfer the mixture to a suitable container and freeze for at least 4 hours to firm up.
Notes
- Your exotic taro ice cream can be stored in an airtight container in the freezer for up to 2 weeks.
- Let it soften for a few minutes at room temperature before serving for the best texture.
- Serve garnished with crushed nuts, coconut flakes, or fresh fruit for added flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Churning
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1/2 cup
- Calories: 280 Kcal
- Sugar: 25g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg