Directions
Step 1
The day earlier than you propose to make the ice cream, refrigerate one of many cans of coconut cream for a minimum of 24 hours.
Step 2
The next day, make the ice cream base: To a medium pot, add the remaining (room-temperature) can of coconut cream, the taro, sugar, cashews, and salt. Convey to a boil over excessive warmth, then flip the warmth to medium to keep up a low boil and prepare dinner, stirring sometimes, till the taro could be very comfortable and the liquid has thickened sufficient to coat the again of a spoon, 25–half-hour. Take away from the warmth and put aside to chill barely.
Step 3
Rigorously switch the taro-coconut cream combination to a blender and mix on excessive till easy. (In case your blender isn’t notably highly effective, you possibly can forestall it from overheating by stopping the motor each 15 seconds or so, or by mixing in batches.) Refrigerate the blender jug till the liquid is totally chilled, a minimum of 4 hours.
Step 4
Rigorously scoop the strong, opaque coconut cream from the chilled can into a big chilled bowl (save the clear liquid for one more use). Utilizing a whisk or hand mixer, beat the coconut cream till fluffy and thickened to comfortable peaks, 1–2 minutes. Whisk within the reserved taro combination and, if desired, a couple of drops or as much as 1 teaspoon of meals coloring, till simply mixed. Switch to a freezer-safe container with a tight-fitting lid. Cowl and freeze till very agency, a minimum of 4 and as much as 24 hours.
