"I think it's nice that there are all different kinds of lunches and breakfasts and dinners and snacks. I think eating is nice." – Albert from Bread and Jam for Frances, by Russell C. Hoban
Not only is this recipe one of the easiest you can make, it tastes amazing as well! I didn’t have sweetened condensed milk, so I substituted with Evaporated Milk, 1 cup of evap. milk with 1 1/4 cups sugar dissolved into over a low heat = 1 cup sweetened condensed.
Vietnamese Coffee Ice Cream
1 1/2 (600 g/375 ml) sweetened condensed milk – or 1 1/2 cups evaporated milk with 2 cups sugar dissolved into over a low heat
1 1/2 cups (375 ml) brewed espresso (or very strongly brewed coffee) – brewed coffee works fine
1/2 cup (125 ml) half-and-half – this is 12%-18% cream, I use a 15% “cooking” cream
Big pinch of finely ground dark roast coffee
Whisk together the condensed milk, espresso, half-and-half, and ground coffee. Chill the mixture thoroughly (put it in the freezer if you’re tight on time), then freeze it in your ice cream maker according to the manufacturer’s instructions.
Tastes great, as always!