New early-morning idea: coffee ice cream.
Who needs a cup? Scoop it into a cone and carry on with your day.
Or better yet: scoop it into a cup, or blend it into iced coffee with coffee ice cubes.
All of these sound divine and I wish I could try each one right now.
OH mylanta.
This is the creamiest, dreamiest coffee ice cream I’ve ever tasted. It’s silky smooth, studded with vanilla bean and cinnamon, and swirled with sweetened condensed milk—just like the authentic version.
I’m almost certain I’ll consume an alarming amount of coffee today because of this. If you follow me on Snapchat, you may have seen me making this a few weeks ago. It’s gone now and all I want is more.
I’ve been on a no-churn ice cream kick this year and you could probably make a no-churn version by adapting a base recipe. But the original Vietnamese coffee ice cream uses egg yolks, creating a thick, custard-like texture that sold me. It was the best decision.
This stuff is freezer gold.
I loved coffee ice cream long before I loved coffee itself. My grandparents always had it in their freezer, and I remember eating it with Texas sheet cake. The aroma of coffee is comforting to me, and coffee ice cream sealed the deal.
The first coffee-sweetened treats I really fell for were simple milkshakes and mall mocha shakes—topped with cinnamon and utterly addictive. Those early favorites were probably the start of my lifelong coffee-sweet-tooth journey.
Making homemade ice cream is always a little dramatic for me. Each time I churn a new flavor, let it firm up in the freezer, and sneak a spoonful before the recommended time, I think, “This is the best ice cream I’ve ever made.”
I get excited because homemade ice cream takes some work and patience, but it also lets you create every flavor you want. That’s my goal: all the flavors.
(And yes—I’ll probably make this flavor again and again.)
Vietnamese Iced Coffee Ice Cream
Yield:
1
quart
12
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Ingredients
- 2 1/2 cups heavy cream
- 1/2 cup coarsely ground coffee beans (I used vanilla)
- 1 tablespoon whole cardamom pods, crushed
- 1/2 teaspoon salt
- 1/8 teaspoon cinnamon
- 1 (14-ounce) can sweetened condensed milk
- 5 large egg yolks
- 1 tablespoon vanilla bean paste
Instructions
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Combine the cream, coffee grounds, crushed cardamom pods, salt, and cinnamon in a saucepan over medium heat. Bring to a gentle boil, stirring once, then turn off the heat and allow the flavors to steep in the cream for 20 minutes. Strain the cream through a very fine-mesh sieve to remove the grounds.
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Return the strained cream to a clean saucepan and heat over medium. Meanwhile, whisk together the sweetened condensed milk, egg yolks, and vanilla paste in a large bowl. Very slowly whisk a small amount of the hot cream into the egg mixture to temper the yolks, then gradually whisk in the rest until fully combined. Cover with plastic wrap pressed directly onto the surface and refrigerate at least 4 hours or overnight.
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Once the custard is thoroughly chilled, churn in your ice cream maker according to the manufacturer’s directions (about 20–25 minutes for a KitchenAid attachment). Transfer to a freezer-safe container and freeze for at least 6 hours before serving.
Notes
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This is working out nicely.