Vietnamese Coffee Ice Cream

Name: Vietnamese Coffee Ice Cream
Total time: PT0D0H0M
Yield: makes about 1 quart
Ingredients: 2 cups heavy cream; 1 ⁄ 2 cup coarsely ground dark roast coffee beans; 1 ⁄ 2 tsp. salt; 6 whole cardamom pods, lightly crushed; 1 pinch cinnamon; 1 (14-oz.) can sweetened condensed milk; 4 egg yolks

Serves
makes about 1 quart

LAURA SANT

Sweetened condensed milk and a touch of spice set this caffeinated treat apart from other coffee ice creams.

Ingredients

2 cups heavy cream
¹⁄₂ cup coarsely ground dark roast coffee beans
¹⁄₂ tsp. salt
6 whole cardamom pods, lightly crushed
1 pinch cinnamon
1 (14-oz.) can sweetened condensed milk
4 egg yolks

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Instructions

Step 1

Combine cream, coffee, salt, cardamom, and cinnamon in a 1-qt. saucepan over medium-high heat. Bring to a boil and remove from heat; let steep 20 minutes. Strain cream mixture into saucepan and return to medium-high heat until heated through. Beat sweetened condensed milk and yolks in a medium bowl until smooth. Slowly whisk in hot cream mixture until smooth; cover with plastic wrap, pressing it against the surface of the custard. Chill custard completely.

Step 2

Pour custard into an ice cream maker and process according to manufacturer's instructions until churned and thick. Transfer to an airtight storage container; freeze until set, at least 4 hours.