Creamy, earthy, and lightly sweet, this taro ice cream brings together Asian-inspired flavor with a classic custard base.

Scale

1 cup taro root, peeled and cubed

2 cups heavy cream

1 cup whole milk

3/4 cup sugar

4 egg yolks

1 tsp vanilla extract

Pinch of salt

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1. Boil taro root until soft, mash into paste.

2. Heat cream, milk, and sugar until steaming.

taro ice cream ingredients laid out on marble

3. Whisk yolks, then slowly add hot cream.

4. Return to stove and cook until thickened.

5. Stir in mashed taro and vanilla, chill completely.

churning taro ice cream mixture in an ice cream maker

6. Churn in an ice cream maker.

7. Freeze 4 hours or overnight.

hand holding taro ice cream cone

Use coconut milk for a dairy-free version.

Add purple yam for a sweeter twist.

Color will deepen with added taro concentrate.