Description
This Vietnamese coffee affogato is a Vietnamese spin on the classic Italian dessert. Here the gelato is replaced with a simple, no-churn sweetened condensed milk ice-cream and Vietnamese coffee takes the place of espresso. It has all the hallmarks of a good Vietnamese ice coffee but lets you enjoy it in dessert form.
Ingredients
Scale
- 1 (14 ounce) can sweetened condensed milk
- 2 cups heavy cream, well-chilled
- 6 tablespoons Vietnamese dark-roast ground coffee (I use Trung Nguyen Gourmet Blend)
- 2 1/4 cups water
Instructions
For the ice-cream
- Pour the sweetened condensed milk into a large bowl.
- In another bowl, whip the heavy cream until stiff peaks form, about 3 minutes. Gently fold the whipped cream, one-third at a time, into the sweetened condensed milk just until combined, being careful not to deflate the mixture too much or over-mix.
- Transfer the ice cream base to a freezer-safe container, using a spatula to smooth the top. Cover and freeze the ice-cream for at least six hours.
For the coffee and serving
- Put coffee grounds in the bottom of a french press. Set aside.
- Heat water to boiling. Then pour the hot water over the coffee grounds and start a timer for 4 minutes. Put the top on but do not push down the press. When the timer goes off, firmly push the press all the way down.
- Scoop the ice-cream into serving cups and pour desired amount of coffee over the ice-cream.
Notes
- Ice-cream recipe adapted from The Kitchn.
