Vietnamese Coffee Ice Cream

Vietnamese Coffee Ice Cream
Vietnamese Coffee Ice Cream
Sweetened condensed milk and a touch of spice set this caffeinated treat apart from other coffee ice creams.Laura Sant

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

Vietnamese Coffee Ice Cream
Sweetened condensed milk and a touch of spice set this caffeinated treat apart from other coffee ice creams.
Yield: makes about 1 quart

Ingredients

  • 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

Instructions

  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.
  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.