I adapted this recipe from David Lebovitz's cookbook The Perfect Scoop. Except for the half-and-half, the ingredients are exactly what you'd use to make a perfect cup of Vietnamese coffee (i.e., dark roast coffee and sweetened condensed milk). The addition of a couple teaspoons of the finely ground coffee grounds into the ice cream base makes this even mo' betta. All I can say is Lebovitz is the meister!
Ingredients:
3 cups strongly brewed Vietnamese or other dark roast coffee
(1/2 cup ground coffee brewed in 3 cups boiling water)
2 14-oz. cans sweetened condensed milk
1 1/4 cups half-and-half
2 tsp. finely ground Vietnamese or dark roast coffee
This recipe makes 3 pints.
1. For this recipe, I like to use a coffee press to brew the coffee: place 1/2 cup of ground coffee into a coffee press, add boiling water, give it a stir, then cover and let sit for 5-10 minutes. Gently plunge down the press, then pour the coffee into a medium bowl.
2. Add the condensed milk, half-and-half, and 2 tsp. of ground coffee to the brewed coffee. Mix until combined.
3. Cover the bowl with plastic wrap and refrigerate 3 hours until well chilled or overnight.
4. Pour the chilled mixture into an ice cream maker and process/churn according to manufacturer's instructions (I have a Cuisinart and churn for 15-20 minutes until the mixture is the consistency of a soft serve ice cream).
5. Pour the mixture into a container, cover/seal tightly, and freeze until set.
Ingredients:
3 cups strongly brewed Vietnamese or other dark roast coffee
(1/2 cup ground coffee brewed in 3 cups boiling water)
2 14-oz. cans sweetened condensed milk
1 1/4 cups half-and-half
2 tsp. finely ground Vietnamese or dark roast coffee
This recipe makes 3 pints.
1. For this recipe, I like to use a coffee press to brew the coffee: place 1/2 cup of ground coffee into a coffee press, add boiling water, give it a stir, then cover and let sit for 5-10 minutes. Gently plunge down the press, then pour the coffee into a medium bowl.
2. Add the condensed milk, half-and-half, and 2 tsp. of ground coffee to the brewed coffee. Mix until combined.
3. Cover the bowl with plastic wrap and refrigerate 3 hours until well chilled or overnight.
4. Pour the chilled mixture into an ice cream maker and process/churn according to manufacturer's instructions (I have a Cuisinart and churn for 15-20 minutes until the mixture is the consistency of a soft serve ice cream).
5. Pour the mixture into a container, cover/seal tightly, and freeze until set.
Vietnamese coffee, half-and-half, and sweetened condensed milk.
For this recipe I used Trung Nguyen's Vietnamese gourmet coffee blend (available on Amazon for about $10.00 a pound) brewed in a coffee press. You can substitute with any dark roast coffee.
Mix the brewed coffee with half-and-half, condensed milk and ground coffee. Cover and refrigerate at least 3 hours (preferably overnight) or until very well chilled.
Add the chilled mixture to your ice cream maker and process according to manufacturer's instructions. Mine took about 15-20 minutes to reach a nice consistency of of-serve ice cream before I spooned it into a container to freeze all the way through.
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