Taro Ice Cream
by Ellane Baker
- 1/8t salt
- 1c sugar
- 1 1/2c water
- 1 pkg. Knox gelatin (unflavored)
- 1c cream
- 2c taro (cooked and finely grated)
- 1/8t cinnamon
- 1t vanilla
Mix together first five ingredients and bring to a boil while stirring. Boil 2 min. Remove from heat and add taro, vanilla and cinnamon. Mix in blender or beat for 3 min. Pour into loaf pan. Freeze for 2-3 hrs. until firm. Blend again for 2 min until smooth. Pour into covered freezer container. Freeze another 2-3 hrs. variation: Add 1c ripe bananas or 1c shredded coconut.
Stumble it!