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2 chalf and half
1/4 cground vietnamese coffee
1 can(s)14 oz sweetened condensed milk
1/2 tspkosher salt
How to Make Vietnamese Coffee Ice Cream
- 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
- 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.
- 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.
- 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
- 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.
- 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.
- 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.
- The next day, churn ice cream according to manufacturer's instructions. Chill ice cream in freezer for 3 hours before serving.