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Vietnamese Coffee Ice Cream

Source of Recipe


Food & Wine, September 2005






List of Ingredients



• 2 cups whole milk
  
• 1 cup plus 2 Tbsp sweetened condensed milk
  
• 1/2 cup fine-ground Vietnamese coffee or dark-roast coffee
  
• Pinch of salt
  
• 6 large egg yolks
  






Instructions



1. In a medium saucepan, combine the whole milk, condensed milk, ground coffee and salt, and bring to a simmer. Remove from the heat and let stand for 20 minutes. Strain through a fine sieve lined with several layers of moistened cheesecloth.
   
   
2. Return the steeped milk to the saucepan and bring to a simmer. In a bowl, whisk the egg yolks until slightly pale. Gradually whisk in the hot milk; refrigerate until cold.
   
   
3. Freeze the custard in an ice cream maker. Transfer the ice cream to a container and freeze until firm enough to scoop.
   
   Makes about 1 quart.