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Author Notes: Considering how we can’t start our morning without a glass of cafe sua da (Vietnamese iced coffee), it was a no brainer to turn one our our favorite drinks into a frozen treat. After testing it out at several parties and ice cream socials, it won first place for the most popular ice cream among ten other frozen treats. —Vy Tran
- 1 cup organic heavy cream
- 1 cup organic 2% milk
- 1/2 cup condensed milk
- 3 tablespoons Vietnamese ground coffee (my favorite is Cafe Du Monde with chicory)
- 2 tablespoons granulated sugar
- 2 large organic egg yolks
- In a heavy saucepan, combine cream, milk, and condensed milk.
- Put the pan over medium heat and let the mixture boil gently to bubbling just around the edges (gentle simmer). Remove from heat.
- Add the coffee and let it steep for 8 minutes until the cream has taken on the coffee flavor, stirring occasionally and tasting to make sure it’s not too bitter.
- While waiting for the coffee to steep, in a medium heatproof bowl, whisk the yolks just to break them up and whisk in sugar. Set aside.
- Put the saucepan back on the stove over low heat and let it warm up for 2 minutes.
- Carefully measure out ½ cup of hot cream mixture.
- While whisking the eggs constantly, whisk the hot cream mixture into the eggs until smooth. Continue tempering the eggs by adding another ½ cup of hot cream to the bowl with the yolks.
- Pour the cream-egg mixture back to the saucepan and cook over medium heat, stirring constantly until it is thickened and coats the back of a spatula, about 5 minutes.
- Strain the base through a fine-mesh strainer into a clean container. You really need a fine-mesh strainer so that only about 10% of the coffee granules get through otherwise your ice cream will be very grainy.
- Pour the mixture into a 1-gallon Ziplock freezer bag and submerge the sealed bag in an ice bath until cold, about 30 minutes. Refrigerate the ice cream base for at least 2 hours or overnight. I like to refrigerate the base overnight for the most flavor.
- Pour the ice cream base into the frozen canister of your ice cream machine and follow the manufacturer’s instructions.
- Spin until thick and creamy about 25-30 minutes.
- Pack the ice cream into a storage container, press a sheet of parchment directly against the surface and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.
- This recipe was entered in the contest for The Best Thing You Ate This Year