Too Much Food


It’s Been A While (and an ice cream recipe)

At Home: Coconut Taro Ice Cream

I’ve been horribly lax in my postings here (last post was about Halloween cookies!), but I’ve had good reasons. In an effort to alleviate some health problems I’ve had since my university days, I’ve been seeing an acupuncturist. Along with the acupuncture treatments, my doctor had me changing my diet from week to week in order to try to pinpoint some food allergies (at one point I was only allowed to eat potatoes, white rice, cauliflower, cabbage and chicken broth and drink water for a week).

I guess all the diet changing put my body at a weak point and I ended up developing shingles the week before Thanksgiving. I could barely move my left side and was infected with a horrible rash and stabbing pains in my muscles for a couple of days. After an emergency run to the doctor’s office on Thanksgiving morning, a doctor was able to diagnose it and prescribe some medication. Thankfully, I caught it at an early stage and I’m slowly on the mend.

At Home: Coconut Taro Ice Cream

My appetite has been kind of poor lately, which is a bit depressing (I’ve been reading food blogs and there are so many holiday recipes I’d love to try), but I was able to make this super-easy coconut taro ice cream recipe for guests on Thanksgiving. Combining full-fat coconut milk (the good stuff), sweetened condensed milk, and prepared sweetened taro chunks, this ice cream combines two of my favorite asian-inspired flavors, coconut and taro. It was really well-received and when asked how I made it, I felt almost guilty about claiming I came up with this recipe . . . it was just a lucky result of throwing a couple of languishing cans I had in the pantry together.

At Home: Coconut Taro Ice Cream

Coconut Taro Ice Cream
What you’ll need:

  • 1 can (13.5 oz.) full-fat coconut milk
  • 1 can (14 oz.) sweetened condensed milk
  • 1 can (15 oz.?) prepared sweetened taro chunks (can substitute homemade sweetened taro if wary about purchasing the canned variety . . . perhaps a future experiment)
The Procedure:

Combine all ingredients in blender and pulverize until well-blended.

Chill thoroughly.

Freeze according to ice cream maker manufacturer’s instructions.


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