Author Notes
ice cream dessert inspired by the Vietnamese iced coffee with condensed milk. A creamy, coffee flavoured ice cream made with sweetened condensed milk and served with caramelized corn flakes inspired by Momofuku —carole_nelson_brown
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Ingredients
- ice cream
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1.5 cups
sweetened condensed milk
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1.5 cups
strong, brewed coffee, cooled
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.5 cups
18% cream
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1 pinch
large pinch finely ground dark coffee
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1 cup
tiny dark chocolate chips
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1 shot of espresso per serving
- caramelied corn flakes
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1 cup
cornflakes
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3 tablespoons
skim milk powder
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1 tablespoon
sugar
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.5 teaspoons
kosher salt
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4 tablespoons
melted butter
Directions
- ice cream
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MIx the condensed milk, coffee, cream and ground coffee together and chill in the fridge for a couple of hours until it's really cold.
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Process in your ice cream maker according to the directions. Just a head's up, it takes closer to 30 minutes as opposed to the normal 18 to 20 minutes that other recipes have taken to churn, so keep that in mind.
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During the last minute or two of churning, add in the chocolate chips. It was much softer, coming out of the machine, than I am used to but after a good rest in the freezer, it was perfect.
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Put the ice cream in a freezer container and give it a good stir to make sure the chocolate chips are all incorporated. When you serve it, pour the hot coffee over the ice cream and sprinkle the condensed cornflakes over the top.
- caramelied corn flakes
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Put the cornflakes in a bowl and crush them a bit. Pour the melted butter over the cornflakes and mix well.
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In another bowl, mix together the milk powder, sugar and salt and add that to the bowl of cornflakes, tossing to coat completely.
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Spread evenly on a baking sheet lined with parchment or a silpat and bake for about 20 to 25 minutes until its a deep, golden brown. Remove it from the oven and let it cool completely before breaking it up. It will keep for up to a week in an airtight container.
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