Taro Ice Cream Recipe

Ingredients

• 500 grams Taro
• 300 ml condensed milk
• 500 ml whipping cream
• 2 tbsp butter
• 4-6 tbsp milk
• 1/2 teaspoon salt

Instructions

1. 1

   Peel the taro using gloves then cut into 1-inch cubes. Rinse them thoroughly. Boil in water just enough to cover the taro for 15-20 minutes or until cooked, then drain.

2. 2

   Transfer to a bowl while still hot. Using a spoon, mash the taro into smaller pieces.

3. 3

   Add salt and butter, then mix using a hand mixer at medium speed. Gradually add 4-6 tablespoon of milk and continue to blend until it becomes smooth and creamy.

4. 4

   Add condensed milk in 2 batches and mix until it is evenly blended. Chill for at least 30 minutes.

5. 5

   In a large, chilled bowl, whip the whipping cream using an electric mixer at high speed until stiff peaks form.

6. 6

   Take 1/3 of the whipped cream and mix it to the taro mixture using a spatula. Then add the rest and gently fold into the mixture until well blended.

7. 7

   Transfer to a rectangular pan or container. Tap the pan on the counter to get rid of trapped air bubbles. Place a plastic wrap on top of the pan and press it flat on the surface of the mixture. Freeze for 6 hours or overnight.

8. 8

   Scoop the taro ice cream to serving bowl or ice cream cones.