Thursday, October 31, 2013

Vietnamese Coffee Ice Cream

It is assumed that I will have an iced coffee with condensed milk every time we go out for Vietnamese food, so I was pretty excited to find a recipe for iced coffee ice cream in David Lebovit's "Perfect Scoop".
One time after a foreseeable breakup one of my friends commented that "she looked good on paper". He was referring to education, stage of life, and matched off similarities to himself without thinking if it would be a good match for him. I kind of feel the same for this ice cream. On paper I was in love with the idea of this. I love Vietnamese food, condensed milk and coffee. I didn't think that cream and coffee would be a bad choice for something that I eat before bed. Laying wide awake with a gut full of condensed milk isn't what I'm looking for so unfortunately I had to breakup with this recipe almost immediately. This ice cream was good but had a different texture than other ice creams. I am not sure if I would make it again because I prefer ice cream at night. I think this would be a great palate cleanser or with dessert but it's not something to eat a bowl of during a movie.

We did a double recipe. It makes about 1 liter for the normal recipe.

  • 1 1/2 cups sweetened condensed milk
  • 1 1/2 cups brewed espresso
  • 1/2 cup half and half
  • Big pinch of espresso

This is the easiest thing to put together just whisk it up and dump it into the ice cream maker.

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