Vietnamese food is perhaps my favorite of all the cuisines in the world, and I would eat it every single night if I could. At the start of every Vietnamese meal, I order a Vietnamese coffee. A glass with a sweet dose of condensed milk is brought to the table with a well-worn stainless-steel filter balanced on top, dripping steaming hot coffee into the thick, sweet milk. Once brewed, it all gets stirred up and ice is added. I thought the flavors would make an excellent ice cream, and I was right.
Recipe information
Yield
makes about 1 quart (1 liter)
Ingredients
1 1/2 cups (600 g) sweetened condensed milk
1 1/2 cups (375 ml) brewed espresso (or very strongly brewed coffee)
1/2 cup (125 ml) half-and-half
Big pinch of finely ground dark roast coffee
Preparation
Whisk together the condensed milk, espresso, half-and-half, and ground coffee. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.
