Vietnamese Coffee Ice Cream Recipe
I scream, you scream, we all scream for...
[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.
Read more: Scooped: Vietnamese Coffee Ice Cream
- Yield:makes 1 quart
- Active time: 1 hour,
- Total time:5 to 6 hours, or overnight
Ingredients
- 6 egg yolks
- 1/4 cup ground Vietnamese coffee (see note)
- 2 cups half and half
- 1 (14 ounce) can sweetened condensed milk (see note)
- 1/2 teaspoon kosher salt, to taste
Directions
-
1.
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.
-
2.
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.
-
3.
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.
This Recipe Appears In
Scooped: Vietnamese Coffee Ice Cream The Many Tastes of Coffee Ice Cream: How to Make Just the Right Scoop for YouThis post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.
Comments
Hello Eater!
Want to comment? Sign In or Register
ADD A COMMENT
PREVIEW YOUR COMMENT