Vietnamese Coffee Ice Cream

  • Serves

    makes about 1 quart


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


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


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.

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