Vietnamese Coffee Ice Cream


Serving 2 people


45 min



Ingredients

  • 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. In a medium heavy-bottomed saucepan, bring half and half just to a boil over high heat.
  2. Remove from heat as soon as it begins to boil, then stir in coffee and steep for 4 minutes.
  3. 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.
  4. 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.
  5. Pour through a fine mesh strainer (it's okay if some coffee grounds make it through) into an airtight container and refrigerate overnight.
  6. The next day, churn ice cream according to manufacturer's instructions. Chill ice cream in freezer for 3 hours before serving.