Serves 8
30 min
Vietnamese Coffee Ice Cream
Recipe GLPR65beef66d1914a
A silky, rich ice cream infused with bold Vietnamese coffee and a touch of chicory. This custard-based dessert combines heavy cream, milk, and condensed milk for an indulgent treat that captures the authentic flavor of Vietnamese iced coffee in frozen form.
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Ingredients
2 large organic egg yolks
2 tablespoon granulated sugar
1 cup organic heavy cream
1 cup organic 2% milk
½ cup condensed milk
3 tablespoon Vietnamese ground coffee (such as Cafe Du Monde with chicory)
Directions
Whisk the egg yolks and granulated sugar together in a heatproof bowl until pale and smooth, about 2 minutes.
In a small saucepan, heat the heavy cream and 2% milk over medium heat, stirring occasionally, until small steaming bubbles appear around the edges (about 160–170°F), but do not boil.
Slowly pour the hot cream mixture into the egg yolk mixture while whisking constantly to prevent the eggs from scrambling.
Return the combined mixture to the saucepan and cook over medium-low heat, stirring frequently with a spatula or wooden spoon, until the custard reaches 160°F on a thermometer, approximately 5–7 minutes. The mixture should coat the back of a spoon.
Remove from heat and stir in the Vietnamese ground coffee until fully incorporated.
Add the condensed milk and stir until smooth and well blended.
Let the mixture cool to room temperature, then strain through a fine-mesh sieve to remove excess coffee grounds for a smoother texture.
Refrigerate the custard for at least 2 hours or until thoroughly chilled.
Churn the custard in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm, before serving.
