Taro Root Ice Cream: Western Flare to an Eastern Celebration

Tonight my family had a traditional Chinese dinner to celebrate the Mid-Autumn Moon Festival. Taro, a root vegetable grown in various parts of the world is a typical ingredient that is eaten for this occasion.
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Taro is said to bring good luck and wealth. I can always use both luck and fortune so I decided to make something with taro. My friend let me borrow me her ice cream maker a couple of months ago. I was unsuccessful in trying to make a basil sorbet so here was my opportunity to redeem myself. I looked up a recipe for taro ice cream.

Ingredients
2 tbsp unsalted butter
2 cups grated taro
2 cups heavy whipping cream
1 can coconut milk
3/4 cup sugar
salt to taste
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Directions
Melt butter in a medium saucepan under low heat. Add taro and blend, stirring for a few minutes. Next add whipping cream, coconut milk, and sugar. Turn up heat to medium high. Stir continuously. When the mixture has a low boil, turn the heat down to low. Cover pan and continue to cook the taro down, stirring occasionally for approximately 20 minutes. Turn off heat and add some salt to taste.
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Pour contents into a blender and turn on high speed until smooth, about a minute.
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Transfer contents into a container and put into fridge for a few hours. I was under time constraints so I put mine in the freezer for about 90 minutes.

Pour into an ice cream machine and follow directions of the machine. (You would have needed to freeze your ice cream cylinder the night before.)
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I transferred my ice cream back into a container and placed it back into the freezer for another 90 minutes to harden.

I also whipped up some taro chips. I thinly sliced some taro.
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When my deep fryer (another borrowed appliance) reached 375 degrees, I placed a handful of taro in the hot oil. They are ready when they turn translucent, approximately 2-3 minutes.
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Pour over paper towels to soak oil and then salt them.
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So how’d it all turn out?
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My family enjoyed it. For me, the chips came out awesome and it was so easy. The flavor of my ice cream was delicious, but it was too thick for my taste. Well, I can say my ice cream skills are improving. Maybe it’s time to try a more traditional flavor – like strawberry. But what’s the fun in that?

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3 thoughts on “Taro Root Ice Cream: Western Flare to an Eastern Celebration

  1. OOO… I love strawberry! Make me some! 🙂
    Great job on the taro ice cream! You should try it again–this time with a lot more time. I think the reason for the thickness is because of the liquid was chilled in the freezer instead of the fridge as instructed. Nonetheless it tasted good which is most important.

    • Thanks Donna! And thanks for lending me your ice cream maker. I guess I should make you some as payback. I don’t think the thickness has to do with the freezer vs refrigerator. It needs to go there to be completely cool. I wonder if milk instead of cream would do the trick.

  2. Pingback: Miscellaneous Monday…NEW stuff i gotta share | Explore Newness

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