I want to talk about how much I love my new ice cream maker. I love him so much that I have named him Neville.
I have been wanting to make this recipe for MONTHS. Vietnamese coffee ice cream combines two of my favorite things in life: coffee ice cream and Vietnamese coffee. Coffee ice cream is my second favorite ice cream flavor (right next to mint chocolate chip), and my favorite store-bought ice cream of all time is Haagen-Daz’s coffee ice cream. Also, Vietnamese coffee has been a special treat that my parents would make for us on weekends when we were kids, so it also holds a special place in my heart.
Vietnamese coffee is typically made with coffee grounds brewed in a special single-serving filter placed over a cup with some condensed milk in it. You mix it together and can drink it hot or with ice. As a kid, my parents would make it really sweet by adding a lot of condensed milk and they would dilute it with lots of ice, but at restaurants they typically serve it super strong and rich. You can choose how you want to make it!
So I don’t know if I just made the coffee really concentrated, but this is not your typical coffee ice cream that is super diluted by milk. It’s pretty strong, but if you’ve had Vietnamese coffee ice cream then you should know what you’re getting yourself into. Give it a try if you want an exciting variation of a classic ice cream flavor!