Taro Root Snow Cream

Name: Taro Root Snow Cream
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 8 servings
Ingredients: 2 small purple yams; 1 large taro root; 12 cups milk; 1 cup sugar

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Level: Easy

Total: 30 min
Active: 30 min

Yield: 8 servings

Level: Easy

Total: 30 min
Active: 30 min

Yield: 8 servings

Ingredients

2 small purple yams

1 large taro root

12 cups milk

1 cup sugar

Directions

Watch how to make this recipe.

Bring two pots of water to a boil.
Skin the yams and taro, then place each in separate pots of boiling water and cook until soft, 20 to 25 minutes. When cooked, drain the water and combine the vegetables. Slowly add the milk to the mixture and blend until pureed. Add the sugar and continue to blend. When thoroughly blended, place in freezer-safe container and freeze. Scrape the frozen mixture into cups to serve.

Cook’s Note

When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Show: Chuck's Eat the Street

Episode: Little Osaka, a Lot of LA

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Taro Root Snow Cream

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