i am a BIG fan of iced vietnamese coffee. not only does it taste divine, but the
entire presentation is somewhat magical. after reading
david lebovitz's recipe for vietnamese coffee ice cream and i could not wait to try it with my new ice cream maker. after doing some hardcore house cleaning today, i thought this would be the perfect reward....and i couldn't have been more right.
i've adapted his recipe to make it my own and it came out AMAZING. this will be a staple in my culinary bag of tricks.
make very strong coffee by brewing 1 1/2 cups of water and 1/2 cup of ground coffee. when using a paper filter, it will yield 1 cup of jet fuel, aka coffee.
 |
| once coffee is done brewing, mix 1 can of sweetened condensed milk, the 1 c. strongly brewed coffee you just made, 1 T. ground coffee and 1/3 c. vanilla almond milk (original recipe calls for whole milk but this is what i had in the fridge). mix well until condensed milk is completely incorporated in the other liquids. |
 |
| add the mixture to an ice cream maker and churn until it becomes thick. (about 25 minutes) |
 |
| i had some semi-sweet chocolate chips in my cupboard so i added about 1/8 c. to a plastic baggie and crushed them with the bottom of a heavy cup to make smaller chips. |
 |
| when the ice cream was almost done, add the chips to the mixture |
 |
| this is the loveliness that comes out of your machine |
 |
| this is the quantity of what is made. freeze for a couple of hours before you devour the whole thing. |
happy sunday!
No comments:
Post a Comment