Breakfast, Lunch, Dinner & Snacks

"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

Vietnamese Coffee Ice Cream

Evaporated milkAnother recipe from David Leibovitz’s The Perfect Scoop, my Ice Cream bible.

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!

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About Natan S.

Natan is a founding member of Theater in the Rough, an group of community minded actors dedicated to bringing quality, affordable theatrical experiences to the Jerusalem audience. Natan also works as a freelance web programmer, and writes about food (mainly ice cream) in his spare time.

2 comments on “Vietnamese Coffee Ice Cream

  1. toby.trachtman
    January 3, 2012

    dude it was to sweet!

    • enesko.terryago
      January 4, 2012

      It was, need to work on that! Less sugar in the evaporated milk, I think…

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This entry was posted on December 30, 2011 by in Dessert, Uncategorized and tagged , , , .

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