This week I decided to make Vietnamese Coffee Ice Cream from David Lebovitz’s The Perfect Scoop. Unlike other ice creams, this recipe called for very little cream. Instead like Vietnamese coffee, sweetened condensed milk was used. Even with extra-long churning and freezer time, this ice cream remained on the softer side. Even though it wasn’t as firm as I would have liked, it was very good. Yum!
Vietnamese Coffee Ice Cream
Adapted from The Perfect Scoop
- 1 1/2 cups sweetened condensed milk (almost 2 small cans)
- 1 1/2 cups very strongly brewed coffee
- 1/4 cup heavy cream
- 1/4 cup whole milk
- Big pinch of ground coffee grounds
Stir together all of the ingredients and chill in refrigerator until very cold. Freeze in ice cream maker according to manufacturer’s directions.