Vietnamese Coffee Ice Cream

Serving 2 people

45 min


  • egg yolks 6 egg yolks
  • ground coffee 1/4 cup ground Vietnamese coffee (see note above)
  • half and half 2 cups half and half
  • kosher salt 1/2 teaspoon kosher salt
  • sweetened condensed milk 1 (14 ounce) can sweetened condensed milk (see note above)
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How to make it

  1. 1
  2. In a medium heavy-bottomed saucepan, bring half and half just to a boil over high heat.
  3. Remove from heat as soon as it begins to boil, then stir in coffee and steep for 4 minutes.
  4. 2
  5. Whisk together egg yolks and condensed milk until thoroughly combined in a large bowl. Ladle about 1/3 of half and half into yolk mixture, whisking constantly, until well combined, then slowly transfer back to saucepan, whisking constantly.
  6. 3
  7. Return pan to medium heat and cook, whisking frequently, until a custard coats the back of a spoon and a swiped finger leaves a clean line. Stir in salt to taste.
  8. Pour through a fine mesh strainer (it's okay if some coffee grounds make it through) into an airtight container and refrigerate overnight.
  9. 4
  10. The next day, churn ice cream according to manufacturer's instructions. Chill ice cream in freezer for 3 hours before serving.