Taro Ice Cream Recipe (2024)

FAQs

What is Taro ice cream made of? ›

The ingredients for homemade taro root ice cream are milk, sweet condensed milk, taro boba powder and heavy whipping cream.

The cream cheese helps create an ice cream with a denser, smoother texture. As explained by TASTE, cream cheese acts as a stabilizer in ice cream, preventing water from seeping out of the milk and cream as well as preventing the formation of ice crystals that detract from ice cream's creaminess.

When it comes to great ice cream, cold temperatures and speed are your friends: the faster you bring your base from liquid to solid, the creamier it'll be. In a 2-quart unit, a typical batch of ice cream will take between 18 and 25 minutes to churn.

Nutrition. Taro root is an excellent source of dietary fiber and good carbohydrates, which both improve the function of your digestive system and can contribute to healthy weight loss. Its high levels of vitamin C, vitamin B6, and vitamin E also help to maintain a healthy immune system and may eliminate free radicals.

For a super creamy and sweet taro bubble milk tea, use condensed milk or dairy-free coconut condensed milk combined with milk. Brown Sugar: Use dark brown sugar. Or, use dark muscovado sugar for a deeper molasses flavor (and color). For a subtler flavor, use regular granulated sugar.

If you have ever made ice cream, you already know what goes into it, ingredients such as milk, cream, and sugar. But there is one main ingredient that you may not have thought about, probably because you can't see it—air.

Adding thickening agents, such as egg yolks, cornstarch, gelatin, tapioca starch, or even Junket tablets, enhances the texture and elevates the overall ice cream experience. Remember, making homemade ice cream is as much an art as it is a science.

Most home ice cream recipes call for simple table sugar, which is chemically known as sucrose. But in pro kitchens you have more options. Liquid sugars like invert sugar, corn syrup, honey, and glucose syrup all add body, creaminess, and stability to ice cream, and a little goes a long way.

Eggs leverage the fat already present in the ice cream base (the butterfat in cream and milk) and make it work even further for a creamier texture. But wait, there's more! Egg yolks also improve the stability of an ice cream, reducing its tendency to melt before you can get it from freezer to cone to mouth.

Why does my homemade ice cream freeze so hard? ›

There are two things that will lead to a homemade ice cream getting rock solid after freezing for a while: the fat content and the sugar content. First, the fat content of ice cream acts as an emulsifier, stabilising the water and fat particles in the ice cream and preventing them from separating.

It tastes sweet and vanilla-like in desserts, but can also taste starchy and nutty in soups and stir-fries. Remember, taro taste also depends on the variety you're choosing. Roughly speaking, larger varieties have a stronger, nuttier flavour. Smaller varieties, on the other hand, have a milder flavour.

Taro has a flavor all its own. That said, it's actually quite mild with a slightly sweet taste—sort of like a mildly nutty vanilla. Because of this flavor profile, taro is a great addition to sweet treats like boba tea or ice cream.

But in the home kitchen, taro ice cream made with real-deal taro is more than worth the small effort: the root's delicately sweet, vanilla-coconut flavor is brought out well by dairy, and the texture is as creamy as can be. You can find taro in most well-stocked Chinese markets.

Taro [Colocasia esculenta (L.) Schott] is a tropical root crop grown primarily for its starchy corm or underground stem. It is one of the most important staple food crops in the Pacific Islands and is widely grown throughout the South Pacific, Asia, and Africa (Kreike et al., 2004).