Vietnamese Coffee Ice Cream

Ingredients

• 1.5 cup water
• 0.5 cup dark roast ground coffee (Authentic Vietnamese coffee may be used, but dark-roast coffee is suitable.)
• 0.667 cup sweetened condensed milk (Use sweetened condensed milk, not evaporated milk. The author recommends a brand containing only milk and sugar when possible.)
• 0.667 cup heavy cream

Steps

1. 1

   Brew the coffee with the water and ground coffee. The finished brew should yield about 1 cup of very strongly brewed coffee.

2. 2

   In a medium bowl, whisk 1 cup of the brewed coffee with the sweetened condensed milk until combined.

3. 3

   Add the heavy cream and whisk until the mixture is fully combined.

4. 4

   Cover the mixture and chill it thoroughly; chilling overnight is suggested.

5. 5

   Transfer the chilled mixture to an ice cream maker and freeze according to the manufacturer's instructions.

6. 6

   Transfer the churned ice cream to a freezer-safe container, cover, and freeze until firm, about 3 to 4 hours, before serving.

Notes

The listed prep, cook, and total times do not include chilling or the 3 to 4 hours of final freezing. The recipe specifically recommends churning for a smooth texture; no-churn instructions are not provided.

Nutrition per serving

• dessert
• ice cream
• frozen dessert
• Vietnamese-inspired
• Southeast Asian
• coffee
• churned