vietnamese coffee ice cream

I adore coffee ice cream, and I especially love vietnamese coffee. I rarely drink it because I only have the opportunity when I'm going out for pho, and if I'm eating pho, I'm probably too broke to spend the extra three bucks on coffee. When I saw this recipe, I couldn't resist- now I have that coffee flavor in my freezer for whenever I want it! I made mine with cafe du monde coffee, as it is notoriously strong and I lack an espresso machine, but I'm sure anything you have around would work fine. I can't imagine that the pho restaurants are using anything fancier than cheap french roast brewed strong.

Now if only someone would gift me with a recipe for thai iced tea ice cream...

One advantage of this recipe is that it can be thrown together in the time it takes to brew the coffee- there is no custard, no stove. It's a one-bowl stir-to-combine convenience ice cream!

Vietnamese Coffee Ice Cream
from The Perfect Scoop
makes about 1 quart

1 1/2 cups (600g) sweetened condensed milk
1 1/2 cups (375 ml) brewed espresso or very strongly brewed coffee
1/2 cup (125 ml) half and half
big pinch of finely ground dark roast coffee

Whisk together all ingredients and chill thoroughly before freezing in your ice cream maker.

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