Love Vietnamese Coffee? Then you are going to love this rich and creamy Vietnamese Coffee Ice Cream!
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I have a long standing love affair with Vietnamese cuisine. After I adopted my three daughters from Vietnam, a friend sent me a Vietnamese cookbook and I immediately fell in love – both with my daughters and the food! They do everything so well, but what I loved so much was their coffee. I admit, when I met my husband, I drank my coffee loaded with cream and sugar. After constant comments (notice how I said comments and not nagging – I’m being nice) from him, he eventually wore me out and I switched to black. But that love of sweetened coffee has never gone away. No one else does sweetened coffee better than the Vietnamese! Their secret? Sweetened condensed milk! It’s genius really – you get the creamy milkiness and the sweetness all in one, plus it even adds to the creaminess of the coffee.
Now, about my husband nagging (not being so nice anymore) me about the “coffee candy” that I used to drink. It turns out, when you turn that “coffee candy” into ice cream, he is all for it! As we ate this ice cream last night, he mentioned, not once, not twice, but three times how good it was. Success! Now I can get my sweet coffee fix.
You might notice that in my Vietnamese Coffee Ice Cream there are flecks. Those are not vanilla beans, those are flecks of ground coffee. Some people use instant coffee so that it dissolves completely. I usually don’t have any instant coffee in the house, so I just finely ground some of our coffee beans. I like the little bit of texture it adds, if you don’t, just use instant coffee. Another thing is that I use whole milk instead of cream. I buy raw milk that has the cream floating on top, so my pour was a little heavier on the cream than the milk. But I’ve made this with cream, with half and half and with whole milk. It’s all good to me. As with all frozen desserts, I add liqueur to keep it from freezing too solid – this was the perfect use with my Homemade Coffee Liqueur.
Vietnamese Coffee Ice Cream
The Vietnamese Coffee Ice Cream is rich and creamy and so delicious
- 1 1/2 cups whole milk
- 14 ounce sweetened condensed milk
- 1 tablespoon finely ground coffee or 2 tablespoons instant coffee
- 2 tablespoons coffee liqueur
Whisk together all the ingredients in a large bowl.
Pour into bowl of ice cream maker and process according to directions.