Vietnamese Coffee Ice Cream

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!

Vietnamese Coffee Ice Cream
(makes about 1 quart)

1 1/2 cups strongly brewed coffee (I used this technique)
1 (14 oz) can of sweetened condensed milk
1/2 cup heavy whipping cream
6 egg yolks

  1. Whisk together coffee and heavy whipping cream in a large pot.  Bring to a boil at medium heat.
  2. Whisk together egg yolks and condensed milk.  Ladle 1/2 cup of hot coffee mixture into egg mixture and whisk until well combined.  Add about a third of the rest of coffee mixture at a time, whisking well after each addition.
  3. Pour liquid back into the pot and whisk constantly over medium-low heat until the mixture thickens and will coat the back of a spoon, 5 to 8 minutes. Do not let mixture boil.  Allow mixture to cool.
  4. Chill in the fridge for at least 2 hours then pour it into an ice cream maker and follow the directions.
  5. Remove the ice cream, pack into a covered container, and freeze for at least 2 hours before serving.  Or you can serve it as is if you want more of a soft-serve consistency.

2 thoughts on “Vietnamese Coffee Ice Cream

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