If you ever feel a need for an in-your-face-but-in-a-good-way moment, this Vietnamese Coffee Ice Cream is for you. The intense coffee flavor, when combined with the condensed milk, creates an ice-cream that gives you the strong, yet agreeably sweet, coffee taste that you cannot find in stores like Baskin Robbins. (Don’t get me wrong, I still do like BR.)
This is from my original note:
Vietnamese Coffee (cà phê đá) is made with a French press, which the French brought to their colony in Vietnam. It’s made by adding Vietnamese coffee ground and hot water while letting the press slowly drip the coffee into the cup below. It has a strong, bitter coffee (like espresso) which can be sweetened with condensed milk or served with ice (cà phê sữa đá).
Café du Monde, a French-style coffee shop located in New Orleans, sells coffee grounds in supermarkets. This brand is commonly used for Vietnamese coffee, but any other brand would do (except for Dunkin’ Donuts). I used Starbucks. No explanation required.
Vietnamese Coffee Ice Cream
Yields one quart
Adapted from Café Fernando’s adaptation of David Lebovitz’s The Perfect Scoop
1 cup condensed milk
1 ¼ cup water
½ cup finely ground dark roast coffee
1/3 cup heavy cream
¼ cup cacao nibs (optional)
¼ cup chopped almonds (optional)
A pinch of coffee ground (optional…well, not really.)
- Brew the coffee with water. Let it cool.
- Whisk condensed milk, coffee, heavy cream, and coffee ground.
- Chill the mixture for a couple of hours.
- Put it in the ice cream machine and use it according to the manufacturer’s instructions.
- Toss in the cacao nibs and chopped almonds when the ice cream is almost done and distribute.
- Freeze the ice cream until you get your desired consistency.
I also wanted to bake brownies, so I decided to try Dessert First’s Dark Fudgy Brownie. Other than failing to make clean cuts, the brownies turned out really well! They are, as the title describes, dark and fudgy.
Try to pair flavors! Smear some raspberry jam, chocolate hazelnut butter, or honey peanut butter on top. The jam is from Cascadian Farm and the spreads are from Justins Nut Butter.
Ok, bye now! Major studying to do. :)