Making taro ice cream in the home kitchen 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.
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Taro's 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.
I love taro ice cream, but taro ice pops, less so. Here are two brands to avoid and one to try.
A bit nutty, a bit sweet potato-ey, a bit vanilla-y, a bit starchy, a bit floral; taro ice cream, I love you.
You may be thinking that with the abundance of potatoes, sweet potatoes, and squash available during the fall and winter, you're already happy with your repertoire of starches. Why add taro to that list, given that its furry brown surface is actually an irritant to our skin? And its raw flesh is mildly toxic? What's more, like okra, taro flesh is slimy when boiled. Admittedly, taro is not the friendliest of edible roots, but it's well worth the effort. Let me convince you why.