I recommend refrigerating the cream and milk for several hours before using.
Add full-fat cream in a big bowl. With an electronic whisk, whip the cream until the cream is fluffy and big.
Gently add the milk, taro powder, and salt to the whipped cream bowl.
Using the electronic whisk, mix all the ingredients well again.
Prepare a plastic container and pour the ice cream mixture into it.
Shake the container well so the mixture is evenly distributed in the container.
With a lid on, put the container into the freezer. Freeze overnight.
Your taro ice cream is ready to eat after it has been in the freezer overnight. Take out the ice cream from the container. Scoop it out and serve immediately. Enjoy!
