Ingredients
Equipment
Method
- In a saucepan, heat the milk and heavy cream over medium heat until it starts to steam but doesn’t boil.
- In a separate bowl, whisk together the sugar, egg yolks, and a pinch of salt.
- Slowly pour the warm milk mixture into the egg mixture while whisking constantly.
- Stir in the taro powder and vanilla extract until the powder dissolves completely.
- Strain the mixture through a fine-mesh sieve into another bowl.
- Cover the mixture and refrigerate for at least 2 hours.
- Pour it into your ice cream maker and churn according to the manufacturer's instructions, or freeze the mixture in a shallow container, stirring every 30 minutes until it reaches the desired texture.
- Store your ice cream in an airtight container to prevent freezer burn, and let it sit at room temperature for 5-10 minutes before scooping for easier serving.
Nutrition
Calories: 220kcalCarbohydrates: 25gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 100mgSodium: 50mgPotassium: 200mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 1mgCalcium: 100mgIron: 0.5mg
Notes
This recipe is very much appreciated for its simplicity and irresistible flavor. A dessert that will showcase your pastry skills!
Tried this recipe?Let us know how it was!