Serious Eats: Recipes

Vietnamese Coffee Ice Cream

[Photograph: Robyn Lee]

Note:"Vietnamese coffee" in the U.S. often contains ground chicory, but this recipe calls Vietnamese-produced coffee, such as Trung Nguyen, a blend of four coffee beans with complex aromas and flavors. If you can't find it, a strong French roast is a decent substitution, though the flavor won't be quite the same. Do not use "sweetened condensed filled milk," made with skim milk and added vegetable oil, in this recipe. Stick to brands that list milk and sugar as the only ingredients.

About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz.

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