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.
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Vietnamese Coffee Ice Cream
About This Recipe
|Yield:||makes 1 quart|
|Active time:||1 hour,|
|Total time:||5 to 6 hours, or overnight|
|Special equipment:||ice cream maker|
|This recipe appears in:||The Many Tastes of Coffee Ice Cream: How to Make Just the Right Scoop for You Scooped: Vietnamese Coffee Ice Cream|
- 6 egg yolks
- 1/4 cup ground Vietnamese coffee (see note above)
- 2 cups half and half
- 1 (14 ounce) can sweetened condensed milk (see note above)
- 1/2 teaspoon kosher salt, to taste
In a heavy-bottomed saucepan, whisk together egg yolks and coffee until well combined. Whisk in half and half and condensed milk until fully incorporated.
Place pot over medium-low heat and cook, whisking frequently, until a custard forms on a spoon and a finger swiped across the back leaves a clean line, or until custard temperature reaches 170°F. Stir in salt to taste.
Strain custard through a fine mesh strainer and chill in either ice bath or refrigerator until it is very cold, about 40°F. Churn in ice cream maker according to manufacturer's instructions, then transfer to an airtight container and to harden in freezer for at least 4 hours before serving.