Sunday, January 23, 2011

vietnamese coffee ice cream

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!

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