My family loves Taro. I remember once upon a time, taro was my most favorite bubble tea flavors. I think I know why I love taro. It’s because my grandma had bought some UBE ice cream from the Phillippines when I was young, and I felt in love immediately with that bright purple creamy ice cream. I went to Manila two years ago, and to my biggest disappointment the Mongolia ice cream company sold their products to Nestle. Thus I came empty handed with no ice cream from the Phillippines.
Homemade ice cream has less synthetic ingredients and has more natural flavor. There must be a good taro ice cream recipe out there, unfortunately I could not find a promising recipe online. Thus I’m adapting from the pistachio recipe and it tastes great.
TARO ICE CREAM
- ½ taro (will yield 1 cup of mashed taro)
- 3/4 cup (optional additional 2 tbsp) sugar
- 400mL homo milk
- 2 tsp taro paste (thick purple taro flavouring)
- 4 large egg yolks
- 280mL whipping cream
Peel taro and cut into big cubes. Put on plate and steam until soft (about 30 minutes), then mash.
Bring milk, mashed taro, and ¼ cup sugar to boil in heavy large saucepan. Remove from heat.
Beat egg yolks and remaining 1/2 cup sugar in medium bowl with an electric mixer till pale yellow. Gradually whisk in hot milk mixture. Return custard to saucepan. Cook over low heat until custard thickens, stirring constantly, about 10 minutes (do not boil). Strain into large bowl.
Stir whipping cream and 2 tsp taro paste into custard and mix well. Chill until cold, about 2 hours or overnight.
Process mixture in ice cream maker according to manufacturer’s instructions. Transfer to container and freeze.