Vietnamese Coffee Ice Cream - Lebovitz

1.5

cups

Sweetened condensed milk (600 grams)

1.5

cups

brewed espresso coffee (or very strong brewed coffee): 375 ml

0.5

cups

half-and-half

1

pinch

Big pinch of finely ground coffee

1

Brew the espresso

2

Whisk together the condensed milk, espresso, half-and-half, and ground coffee

3

Chill the mixture thoroughly in the refrigerator, then freeze it in an ice cream maker according to the manufacturer's instructions.

Tips

August 4, 2018

To make Very Strong Coffee, not espresso, I used 3/8ths of a cup of ground coffee in a French Press, with two full 12oz mugs of 30-seconds-after-boiling hot water. Soak 1 min, stir with wooden tool not metal, soak 3 more min, press. Then I brewed again by placing a quarter of a cup of ground coffee in a Chemex filter over the Chemex carafe, and pouring the french press coffee through this second portion of coffee grounds. I also added a level teaspoon of Stella d'Oro Powdered Espresso instead of ground coffee.

Source

Author: David Lebovitz

Source: The Perfect Scoop