vietnamese coffee ice cream

How To Make vietnamese coffee ice cream

• 1

  Vietnamese Coffee Ice Cream Yield: makes 1 quart Active time: 45 minutes Total time: 45 minutes, plus an overnight chill Special equipment: ice cream maker
• 2

  Note:"Vietnamese coffee" in the U.S. often contains ground chicory, but this recipe calls Vietnamese-produced coffee, such as Trung Nguyen, a blend of four coffee beans with complex aromas and flavors. If you can't find it, a strong French roast is a decent substitution, though the flavor won't be quite the same.
• 3

  Do not use "sweetened condensed filled milk," made with skim milk and added vegetable oil, in this recipe. Stick to brands that list milk and sugar as the only ingredients.
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  In a medium heavy-bottomed saucepan, bring half and half just to a boil over high heat. Remove from heat as soon as it begins to boil, then stir in coffee and steep for 4 minutes
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  Whisk together egg yolks and condensed milk until thoroughly combined in a large bowl. Ladle about 1/3 of half and half into yolk mixture, whisking constantly, until well combined, then slowly transfer back to saucepan, whisking constantly.
• 6

  Return pan to medium heat and cook, whisking frequently, until a custard coats the back of a spoon and a swiped finger leaves a clean line.
• 7

  Stir in salt to taste. Pour through a fine mesh strainer (it's okay if some coffee grounds make it through) into an airtight container and refrigerate overnight.
• 8

  The next day, churn ice cream according to manufacturer's instructions. Chill ice cream in freezer for 3 hours before serving.
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