I have a soft spot for ice cream and a big love for pastels, so combining the two felt like a natural idea. This post features two distinct but equally delicious flavors: taro and black sesame. One yields a delicate pastel purple, the other a deep grey-black—both delightful on the plate and even better on the tongue.
Taro Ice Cream Recipe
Ingredients
– 2 1/2 cups whole milk
– 1 cup taro drink powder
– 1/4 cup cane sugar
– 1/4 tsp salt
Instructions
Start by preparing an ice bath in a large bowl to quickly cool the custard later.
Combine the milk, taro powder, sugar, and salt in a saucepan. Whisk constantly over medium-low heat and bring the mixture to a gentle simmer. Keep whisking and simmer for about 7 minutes—do not let it boil or scorch.
Remove the pan from the heat and set it into the ice bath, stirring frequently to cool the mixture evenly.
When the mixture has cooled to about 45°F (7°C), start your ice cream maker and pour in the mixture. Churn for approximately 35 minutes, until the texture resembles soft taffy and the ice cream starts to pull away from the sides of the machine’s freezer bowl.
Transfer the churned ice cream into airtight containers and freeze overnight to firm up.
Black Sesame Ice Cream Recipe
Ingredients
– 2 cups whole milk
– 1 cup heavy cream
– 1/4 cup black sesame paste
– 3/4 cup cane sugar
– 1 1/2 tbsp cornstarch
– 1/4 tsp salt
Instructions
Prepare an ice bath in a large bowl to cool the custard quickly after cooking.
In a small bowl, mix 2 tablespoons of the milk with the cornstarch until smooth and set aside.
In a saucepan, combine the remaining milk, heavy cream, black sesame paste, sugar, and salt. Whisk over medium-low heat and bring to a gentle simmer, stirring to incorporate the sesame paste evenly. Simmer for about 5 minutes.
Reduce the heat to low and whisk in the cornstarch-milk mixture, stirring constantly so the custard thickens without lumps.
Return the pan to medium-low heat and cook for another 1–2 minutes while stirring, until the mixture has slightly thickened and coats the back of a spoon.
Remove from heat and place the saucepan into the ice bath, stirring frequently until the custard cools to about 45°F (7°C).
Once cooled, start the ice cream maker and pour in the custard. Churn for roughly 35 minutes, until the ice cream becomes soft and elastic and begins to pull away from the sides of the freezer bowl.
Spoon the churned ice cream into containers and freeze overnight to set.
Recipe by Linda Jednaszewski
Concept, photography, and styling by Brittni Mehlhoff
Will you try one of these ice cream recipes?