Real Taro Soft Serve
Smooth soft serve made with cooked taro root, whole milk, cream, and sweetened condensed milk.
Ingredients
Timing & equipment
- Yield: about 4 cups
- Equipment: Cuisinart 6 in 1, steamer, blender, and fine-mesh strainer
- Steam: about 20–30 minutes, until completely soft
- Chill: 4 hours or overnight
- Setting: Ice Cream / soft serve
Instructions
- Cook the taro. Peel and cut the taro into chunks, then steam for about 20–30 minutes until completely soft. Do not use raw or undercooked taro in the base.
- Blend until silky. Weigh 150 g of cooked taro. While it is still warm, blend with about half the milk until absolutely smooth.
- Finish the base. Add the remaining milk, cream, condensed milk, sugar, vanilla, and salt. Blend again for about 1 minute.
- Strain. For especially smooth soft serve, push the mixture through a fine-mesh strainer to remove fibers and lumps.
- Chill. Refrigerate for 4 hours or overnight until thoroughly cold.
- Make the soft serve. Run the chilled base on the Cuisinart’s Ice Cream / soft-serve setting.
- Serve. Dispense first, then top with fresh blueberries, 1 tsp condensed milk, and a tiny pinch of flaky salt if desired. Do not put whole blueberries into the machine.
Notes & variations
- For a lighter frozen-taro-milk version, replace the 1 cup cream with Âľ cup cream plus ÂĽ cup additional whole milk.
- Expect an off-white, light gray, or very pale lavender color rather than bright purple.
- Real taro and ube are different ingredients; use cooked taro root for this version.