Ingredients:

1 cup cream	1 large taro root, peeled and cut into cubes
3/4 cup plus	1/2 tsp. salt
2 cups whole milk

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In a deep sauce pan, bring combine the cream, milk and taro and bring to a boil. Once the milk begins to boil, reduce the heat to medium and let the taro root cook in the milk until it is tender.

Strain the milk and cream through a fine meshed sieve into another pot.

Taro is extremely starchy and slightly sticky so a non-stick pan or pot would be best for this next step. Add the Taro infused milk and cream to your non-stick pot and add the sugar and salt. Cook on medium heat until the sugar is dissolved.

Lastly, add the yogurt and combine well. Chill in the fridge for 8 hours or overnight before churning. I just added the mixture to my ice-cream machine and followed the manufacturer’s instructions.