Wash the unpeeled satoimo well. Wrap in plastic and microwave. When a bamboo skewer goes through easily, remove the peel with your hands. 250 g of satoimo unpeeled is about 200 g peeled.
Put the satoimo, milk, sugar, salt and vanilla essence in a food processor, and process until smooth. Do this while the satoimo is still warm. It should have a thick consistency that won't drop from a spoon at this point.
Transfer to a container and freeze. It will freeze in 2 to 4 hours.
If you have the energy, pierce it several times with a fork just before it freezes solid to open many holes. This is to defrost it easier when it's time to eat it.
When you want to eat this, defrost using the microwave's defrost function to soften it (or leave it out at room temperature)and mix well until it's your desired consistency.
Cheese flavor: This is the version in the top photo. Add 100 g of cream cheese, 1 teaspoon rum, and 1/2 to 1 tablespoon of lemon juice to the base.
Black sesame flavor: Add 1 tablespoon of black sesame seeds and 1 tablespoon of ground black sesame seeds to the base.
Chocolate flavor: Add 40 g of bar chocolate and 1 tablespoon of cocoa powder. Warm up the milk in the base beforehand. Break up the chocolate bar and add to the food processor.
Coffee and banana flavor: For coffee flavor, add 1 tablespoon of instant coffee to the base (it will be quite strong). For banana, add 100 g of banana and 1 tablespoon of banana liqueur to the base.
Matcha and condensed milk flavor: To add matcha tea flavor, add 1 1/2 tablespoons to the base. For condensed milk flavor, use 3 tablespoons of sugar in the base and add 3 to 4 tablespoons of condensed milk.
Zunda flavor: Add 50 g of shelled edamame (100 g before shelling).
Raspberry flavor: Add 50 g of raspberries to the base. I made the sauce by processing raspberries and condensed milk together.
Story Behind this Recipe
This is an adapted version of my satoimo parfait. It needs a little processing before you eat it, but if you use a microwave it will become creamy in no time. Compared to the work involved in beating eggs or cream, or the need to mix up regular ice cream when it's being frozen, I think it's so much less work. I tried it out under various conditions, so please refer to the notes.
When adding flavor, add vanilla essence to taste. You can make this with low fat milk, but it tastes better with rich milk. Artificial sweetener will not add any stickiness, so the finish becomes sorbet-like and is no good. If you are using retort or frozen satoimo, heat them through too. Some frozen satoimo has to be boiled for more than 20 minutes to get tender. If some graininess remains when the satoimo are pureed, they may be undercooked or you may just have a bad batch. Make sure that they are cooked through so that a skewer goes through easily beforehand.