Taro Root Snow Cream

Recipe courtesy of Blockheads Shavery
Show: Chuck's Eat the Street Episode: Little Osaka, a Lot of L.A.
TOTAL TIME: 30 min
Prep: 5 min
Inactive Prep: --
Cook: 25 min
 
YIELD: 8 servings
LEVEL: Easy

ingredients

  • 12 cups milk
  • 1 cup sugar
recipe tools

Directions

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.

Notes

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

Notes

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.

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