Remember when I went to the Vietnamese restaurant when we went to Quincy? That was my first time trying Vietnamese coffee. Since then, I’ve been addicted…well not really, but I came to love it. My usual coffee addition is half and half, sometimes 1 packet of sugar in the raw. When I have extra sweetened condensed milk leftover from recipes like this one, I use it in my coffee, so it’s a win win for me!
As I tasted this ice cream for the first time, it reminded me of the coffee candy I used to eat at my grandmas. When we were kids, my grandma always had a bowl of candy which included the coffee candy, one of my faves!
Like authentic Vietnamese coffee, I brewed the coffee with my french press. If you don’t have one, I highly recommend one. It makes coffee just that much better, and less bitter. I’ve also used it for cold press coffee, which came out wonderfully without any bitterness at all.
This recipe called for just a little over a can of sweetened condensed milk. Although I would use the remaining sweetened condensed milk in future coffee cups, I think I will try this recipe using only one can of sweetened condensed milk. I wasn’t a fan of opening a second can to use about 1/4th of it. I didn’t measure the ingredients by weight. What I did first was pour the coffee into a large measuring cup, then added enough sweetened condensed milk to that to make 3 cups. Then added the half and half and pinch of coffee. Everything was done in the cup until it was time to pour it into the machine to churn.
Vietnamese Coffee Ice Cream
source: The Perfect Scoop
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
Whisk together all the ingredients in a large measuring cup. Cover and chill the mixture in the fridge for a few hours. Pour contents into ice cream maker and freeze per your manufacturer’s instructions.
Makes about 1 quart.