Serves 10
45 min
Vietnamese Coffee Ice Cream
Recipe GLPR061e228751dd41
A rich and creamy Vietnamese coffee ice cream made with egg yolks, sweetened condensed milk, and ground Vietnamese coffee. This custard-based frozen dessert has a smooth, luxurious texture with the bold, distinctive flavor of Vietnamese coffee. Perfect served on its own or as a special treat that captures the essence of traditional Vietnamese coffee culture.
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Ingredients
2 cups half and half
1/4 cup ground Vietnamese coffee
6 egg yolks
1 (14 ounce) can sweetened condensed milk
1/2 teaspoon kosher salt
Directions
Heat the half and half and ground Vietnamese coffee in a saucepan over medium heat, stirring occasionally, until steaming and fragrant, about 3-5 minutes. Do not allow to boil. Remove from heat and let the coffee steep for 5 minutes to develop full flavor.
Strain the coffee-infused half and half through a fine-mesh sieve or coffee filter into a clean bowl, pressing gently on the grounds to extract all liquid. Discard the used coffee grounds.
In another bowl, whisk together the egg yolks, sweetened condensed milk, and kosher salt until well combined and pale, about 2-3 minutes.
Slowly pour the warm coffee-infused half and half into the egg yolk mixture while whisking constantly to temper the eggs and prevent them from cooking. This should take 2-3 minutes as you gradually incorporate the liquid.
Pour the entire custard mixture into a clean saucepan and cook over medium-low heat, stirring constantly with a spatula or wooden spoon, until the mixture reaches 160°F on an instant-read thermometer, about 8-12 minutes. The custard should coat the back of a spoon.
Strain the cooked custard through a fine-mesh sieve into a clean bowl to remove any cooked egg particles. Allow the custard to cool to room temperature, then refrigerate for at least 2-4 hours until completely chilled.
Transfer the chilled custard to an ice cream maker and churn according to the manufacturer's instructions, typically 20-25 minutes, until the mixture reaches a soft-serve consistency.
Transfer the churned ice cream to a freezer-safe container and freeze until firm, at least 2-4 hours or overnight before scooping and serving.
