Taro Ice Cream

Makes about a quart

1 cup mashed steamed taro

1 cup heavy cream
2 cups whole milk
3/4 cup plus 2 tbsp sugar
6 egg yolks

Heat heavy cream, whole milk, and sugar in a medium saucepan. Bring to a simmer then
remove from heat.

Beat egg yolks until light, then add in a ladle-ful of the hot cream mixture, tempering the eggs.
Keep adding the hot cream bit by bit until the egg mixture is warmed, then pour the egg-cream
mixture back into the sauce pan. Cook over medium high heat until the mixture coats the back
of a spoon. (You should be able to drag a finger through the coated spoon and have the line
stay.)

Pour the custard through a strainer and then whisk in the mashed taro. I couldn’t get rid of all
the lumps, so I pulsed it in the food processor. Cover the custard with plastic wrap and chill until
cold, then churn in an ice cream maker using the manufacturer’s instructions.

17 and Baking | http://17andbaking.com/2009/07/10/taro-ice-cream/