Ever tried Vietnamese coffee? It’s stronger and darker than traditional American coffee, but often served counterbalanced with sweet, sugary condensed milk for one decadent caffeine fix.
Now take that deliciousness and let’s freeze it for the boldest, yet sweetest coffee ice cream. That’s exactly what we did for a recent supper club gathering where the menu theme was Vietnamese.
While you will need some coffee filters or a very thin mesh sieve here, there’s no tempering of eggs or anything fancy. A simple recipe with incredible results.
Pro tip: it is especially decadent when paired with a homemade caramel sauce drizzle. Just throwing it out there, friends.
VIETNAMESE COFFEE ICE CREAM
- Inspired by The Steamy Kitchen
- Yields: approximately 1 quart of ice cream
- 12 oz. can of evaporated milk
- 14 oz. can of sweetened condensed milk
- 1 pint (16 oz.) of heavy whipping cream
- 2 oz. (60 grams) ground chicory coffee *like Cafe Du Monde brand or other Vietnamese-origin coffee
- 1 Tbsp. pure vanilla extract
- pinch of sea salt
- In a medium saucepan over medium high heat, whisk together all ingredients. Continue to whisk over the heat until it begins to steam, but before boiling. Then remove it from the heat and allow the coffee grounds to steep in the hot liquid for 20 minutes.
- Using coffee filters or a very fine mesh sieve, slowly pour the liquid into a separate bowl to remove the coffee grounds. Discard the grounds and refrigerate the mixture overnight until thoroughly chilled.
- When you’re ready to make the ice cream, pour the chilled liquid into your ice cream maker and allow to churn for 15-20 minutes (or according to your manufacturer’s directions). Freeze in a separate container for 1-2 hours before serving.