Description
This recipe takes all the great things about Vietnamese iced coffee and turns it into ice-cream. Sweetened condensed milk adds extra flavor and keeps it authentic.
Ingredients
Units
Scale
- 1 1/2 cups water
- 1/2 cup dark roast ground coffee
- 2/3 cup sweetened condensed milk
- 2/3 cup heavy cream
Instructions
- Brew. Brew coffee with the 1 1/2 cups of water and 1/2 cup of ground coffee. You should end up with about 1 cup of very strongly brewed coffee.
- Mix. In a medium bowl, whisk together 1 cup of brewed coffee, sweetened condensed milk, and cream until combined. Cover and chill the mixture thoroughly (I like to chill mine overnight).
- Freeze. Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instructions. Then, transfer the ice cream to a freezer-safe container, cover and freeze until firm, 3 to 4 hours, before serving.
Notes
- Recipe adapted from The Perfect Scoop cookbook via Cafe Fernando.
