Serious Eats: Recipes

Taro Ice Cream

[Photograph: Max Falkowitz]

Taro is a mildly sweet, very starchy tuber often used in Asian desserts. Its light, nutty flavor works especially well in ice cream, and cooking it releases so much starch that your ice cream won't need any eggs.

About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz.

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