Vietnamese Home-Made Coffee Ice-Cream




Vietnamese Home-Made Coffee Ice-Cream

Recipe only

Vietnamese coffee is strong and full of flavor. The French might of introduced coffee to Vietnam, but they have made it a habit, tradition of their own with the morning cup of coffee (ca phe). There are many different types of coffee served in Vietnam today, including iced coffee with sweet milk, coffee with yogurt, and a coffee with whipped egg. This recipe uses condensed milk (sweet milk).


INGREDIENTS

2 cups of whipping cream ( fat content 30% to 36%)
1/2 cup dark roasted coffee beans (Vietnamese if you can find), ground.
1/2 teaspoon salt
5 cardamon pods, lightly crushed with the back of a chefs knife.
1/2 teaspoon ground cinnamon
1 14 oz can of sweetened condensed milk
4 egg yolks

METHOD

1. In a sauce pan combine the cream, coffee, salt, cardamon, and cinnamon. Slowly bring to the boil and take off the heat. Let stand to infuse for 20 minutes.

2. In a bowl, whisk the egg yolks and sweetened milk until smooth.

3. Now, strain the cream, coffee mixture and in a pan bring to a hot heat. Slowly add this to the egg mixture and stir slowly till both mixtures are combined and smooth.

4. Cover with plastic and let sit till cool.

5. Pour into a freezer box or churn in an ice-cream machine. If you are using a freezer box, take the mixture out of the freezer and beat it with an electric mixer at least twice during the freezing process. You want it to get plenty of air whipped into it. Cover and freeze completely.

Location: South East Asia

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