Home-made Gabi Ice Cream

[Kurt]

Have some chills!

Ingredients:​

• 1 cup taro root, peeled and cubed (about 1 medium taro root)
• 1 cup milk (whole milk for creaminess, or any milk of your choice)
• 1 cup heavy cream
• 3/4 cup granulated sugar (adjust to taste)
• 1/2 teaspoon vanilla extract
• **1/4 teaspoon salt
• 1 tablespoon lemon juice (optional, to enhance flavor)

Instructions:​

1. Prepare the Taro Root:
   • Peel and cube the taro root. Place the cubes in a pot of water and bring to a boil.
   • Cook the taro for about 10-15 minutes, or until tender. Drain and let it cool slightly.
   • Once cooled, mash the taro cubes into a smooth puree using a fork or a potato masher. You can also use a food processor for a smoother consistency.
2. Make the Ice Cream Base:
   • In a medium saucepan, heat the milk and sugar over medium heat, stirring occasionally, until the sugar has completely dissolved. Do not let it boil.
   • Remove from heat and let it cool to room temperature.
   • Once cooled, stir in the heavy cream, vanilla extract, and salt.
   • Fold in the taro puree until well combined. If using, add the lemon juice for extra flavor.
3. Chill the Mixture:
   • Refrigerate the taro ice cream mixture for at least 2 hours, or until well chilled. This helps it freeze better in the ice cream maker.
4. Churn the Ice Cream:
   • Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually for about 20-25 minutes, until it reaches a soft-serve consistency.
5. Freeze:
   • Transfer the churned ice cream to an airtight container.
   • Freeze for at least 4 hours or until firm.
6. Serve:
   • Scoop and enjoy your homemade gabi (taro) ice cream!

Tips:​

• If you don’t have an ice cream maker, you can place the mixture in a freezer-safe container and stir every 30 minutes for the first few hours to break up ice crystals until it’s firm.
• For a smoother texture, ensure the taro puree is very smooth and well mixed into the ice cream base.

Enjoy your creamy, flavorful gabi ice cream! It’s a wonderful treat with a unique taste that’s perfect for hot days or any time you’re in the mood for something sweet and refreshing.

 

[EvanSeeker]

Homemade Gabi Ice Cream sounds amazing! I love the idea of making ice cream from scratch—such a fun and rewarding treat. Can’t wait to hear more about your recipe and flavors!

 

[Kento Nanami]

This gabi ice cream recipe sounds awesome... love the creamy texture and unique taro flavor! Thanks for sharing; can’t wait to try making it myself!

 

[clintonbee]

Have some chills!
View attachment 5556

Ingredients:​

• 1 cup taro root, peeled and cubed (about 1 medium taro root)
• 1 cup milk (whole milk for creaminess, or any milk of your choice)
• 1 cup heavy cream
• 3/4 cup granulated sugar (adjust to taste)
• 1/2 teaspoon vanilla extract
• **1/4 teaspoon salt
• 1 tablespoon lemon juice (optional, to enhance flavor)

Instructions:​

1. Prepare the Taro Root:
   • Peel and cube the taro root. Place the cubes in a pot of water and bring to a boil.
   • Cook the taro for about 10-15 minutes, or until tender. Drain and let it cool slightly.
   • Once cooled, mash the taro cubes into a smooth puree using a fork or a potato masher. You can also use a food processor for a smoother consistency.
2. Make the Ice Cream Base:
   • In a medium saucepan, heat the milk and sugar over medium heat, stirring occasionally, until the sugar has completely dissolved. Do not let it boil.
   • Remove from heat and let it cool to room temperature.
   • Once cooled, stir in the heavy cream, vanilla extract, and salt.
   • Fold in the taro puree until well combined. If using, add the lemon juice for extra flavor.
3. Chill the Mixture:
   • Refrigerate the taro ice cream mixture for at least 2 hours, or until well chilled. This helps it freeze better in the ice cream maker.
4. Churn the Ice Cream:
   • Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually for about 20-25 minutes, until it reaches a soft-serve consistency.
5. Freeze:
   • Transfer the churned ice cream to an airtight container.
   • Freeze for at least 4 hours or until firm.
6. Serve:
   • Scoop and enjoy your homemade gabi (taro) ice cream!

Tips:​

• If you don’t have an ice cream maker, you can place the mixture in a freezer-safe container and stir every 30 minutes for the first few hours to break up ice crystals until it’s firm.
• For a smoother texture, ensure the taro puree is very smooth and well mixed into the ice cream base.

Enjoy your creamy, flavorful gabi ice cream! It’s a wonderful treat with a unique taste that’s perfect for hot days or any time you’re in the mood for something sweet and refreshing.

This homemade Gabi ice cream sounds incredible! The idea of making it from scratch is so impressive. I bet it’s super creamy and delicious. Can’t wait to try it out!

 

[Ungart]

Home-made Gabi Ice Cream? Sounds amazing! Can't wait to try it!

 

[darat]

Have some chills!
View attachment 5556

Ingredients:​

• 1 cup taro root, peeled and cubed (about 1 medium taro root)
• 1 cup milk (whole milk for creaminess, or any milk of your choice)
• 1 cup heavy cream
• 3/4 cup granulated sugar (adjust to taste)
• 1/2 teaspoon vanilla extract
• **1/4 teaspoon salt
• 1 tablespoon lemon juice (optional, to enhance flavor)

Instructions:​

1. Prepare the Taro Root:
   • Peel and cube the taro root. Place the cubes in a pot of water and bring to a boil.
   • Cook the taro for about 10-15 minutes, or until tender. Drain and let it cool slightly.
   • Once cooled, mash the taro cubes into a smooth puree using a fork or a potato masher. You can also use a food processor for a smoother consistency.
2. Make the Ice Cream Base:
   • In a medium saucepan, heat the milk and sugar over medium heat, stirring occasionally, until the sugar has completely dissolved. Do not let it boil.
   • Remove from heat and let it cool to room temperature.
   • Once cooled, stir in the heavy cream, vanilla extract, and salt.
   • Fold in the taro puree until well combined. If using, add the lemon juice for extra flavor.
3. Chill the Mixture:
   • Refrigerate the taro ice cream mixture for at least 2 hours, or until well chilled with the help of Ice cream machine rental. This helps it freeze better in the ice cream maker.
4. Churn the Ice Cream:
   • Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually for about 20-25 minutes, until it reaches a soft-serve consistency.
5. Freeze:
   • Transfer the churned ice cream to an airtight container.
   • Freeze for at least 4 hours or until firm.
6. Serve:
   • Scoop and enjoy your homemade gabi (taro) ice cream!

Tips:​

• If you don’t have an ice cream maker, you can place the mixture in a freezer-safe container and stir every 30 minutes for the first few hours to break up ice crystals until it’s firm.
• For a smoother texture, ensure the taro puree is very smooth and well mixed into the ice cream base.

Enjoy your creamy, flavorful gabi ice cream! It’s a wonderful treat with a unique taste that’s perfect for hot days or any time you’re in the mood for something sweet and refreshing.

My Grand Mother would make Home Made Ice cream on weekends when we would come over. She used Carnation Evaporated Milk and regular milk she would cook and let cool after that we took turns cranking freezer it was a wonderful experience. I still remember how good it was I have tried to make some that I thought she made but can’t just seem to do it. Does anyone have any Homemade Ice Cream recipes? I sure would appreciate