Vietnamese food is a relatively new experience for me. In all of my past towns of residence, Vietnamese food was not easy to find so I usually didn’t take the time to find it. I didn’t know what Pho was or how to pronounce it. There was a Vietnamese stand at the local fresh market in Columbus, but it intimated me – people slurping from their large bowls of broth – what was that?
When I moved to New Orleans, I discovered a rather large Vietnamese population living on the West Bank of the city and several Vietnamese restaurants to try. However in the past three years I never ventured into one of the restaurants. It was only when Vietnamese restaurants started popping up right outside my front door that I decided to give a try. *Slap to the forehead * Why did I shy away from this food before? I love the bold flavors of other Asian cuisine so what made me think that I wouldn’t like Vietnamese food?!
Needless to say I am now a regular at a Vietnamese restaurant a few blocks from my home – Lilly’s. The owner is so sweet and so proud of her food, I love giving her business. My favorite dish is the Garlic Tofu Noodles. *Sigh* I also love to order a cold glass of Thai Tea or Vietnamese Coffee, depending on my mood. So I made a scoop inspired by my recent foray into Vietnamese cuisine. Made with strong coffee and sweetened condensed milk, this scoop is the perfect ending to a hearty Vietnamese noodle meal. Enjoy!
Vietnamese Coffee Ice Cream
Slightly adapted from recipe in The Perfect Scoop by David Lebovitz
Makes 1 quart
I made my version with strongly brewed coffee instead of espresso. After I combined the ingredients, I felt the ice cream base needed a stronger coffee flavor so I added about 1/2 teaspoon instant espresso, hence the last ingredient. The addition of instant espresso depends on your tastes and how strong you brew your coffee/espresso.
1 1/2 cups (600 g) sweetened condensed milk
1 1/2 cups (375 ml) strongly brewed coffee or brewed espresso
1/2 cup (125 ml) half and half
Big pinch finely ground dark roast coffee
Instant espresso to taste
Combine sweetened condensed milk, coffee, half and half, and ground coffee in a medium bowl and whisk until combined. Add instant espresso, if needed, and stir. Chill mixture in the refrigerator until completely cool, about 2 hours. Freeze in your ice cream maker according to the manufacturer’s instructions.
Hannah says
Thanks so much for sharing this recipe!! I love coffee so much I am sure I would like this. Will be trying soon. Thanks!.
anne says
I've been lurking online looking for this recipe ! ;D Will steal it sometime , okay ?! lol Thanks !
Hana and Aaron Agopian says
This recipe is fantastic for coffee lovers like me! It's my wife and her sisters favorite ice cream ever! They beg me to make it all the time now! Thanks for posting. -Aaron Agopian (and wife Hana)
Lindsay says
Aaron – So happy you found the site and love the flavor! Enjoy!
MPinDC says
I made this today & thought it was WAY too sweet. Next time I'll try mixing the condensed milk (sweet) with evaporated milk (without sweetner).