One of the few cooking blogs I follow is cafefernando.com, written by a young Turkish food enthusiast. He only writes a couple times a month, but it’s always interesting and includes beautiful photos. A few weeks ago, he posted a recipe for making “Vietnamese” coffee ice cream at home using sweetened condensed milk. I decided to give it a go:
- 1 can (400 g) sweetened condensed milk
- 1 + 1/2 cup water (for brewing the coffee)
- 1/2 cup dark roast coffee
- 1 tbsp dark roast ground coffee
- 1/3 cup whole milk
First, you brew some really stong coffee. We’re talkin’ crazy strong. I decided to use the dark French roast he suggested, even though I don’t drink stuff myself. When you’re done you end up with 1 cup of blackness.
Whisk that in with the sweetened condensed milk, whole milk, and that tablespoon of coffee grounds. Those are to give the ice cream a slight grainy texture at the end.
Next, let it chill in the freezer about 4 hours.
I don’t have an ice cream maker. If you do and can go the route with the rock salt and all that, go for it. Instead, I put mine in 2 layers of zip lock bags and kneeded the mixture together. Then I would stick it back in the freezer for 1/2 hour. Then take it out and kneed again. After a whole evening of this, you get the consistancty of ice cream.
Then, if you have a really fancy camera and nice dishes, you can contrive a scene like this:
It turned out quite tasty! Very very strong. Take little bites. I think next time I’ll try it with a lighter brew.