Creamy Bliss: Vietnamese Coffee Ice Cream Indulgence

 

Ingredients:

• 1 ½ cups heavy cream
• 1 cup whole milk
• 1 can (14 oz) sweetened condensed milk
• ½ cup strong brewed Vietnamese coffee or 2 tablespoons ground Vietnamese coffee (like Trung Nguyen) brewed in ½ cup water
• 1 tablespoon instant coffee granules (optional, for an extra coffee kick)
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Brew the coffee. If using ground Vietnamese coffee, brew it in a traditional Vietnamese coffee filter (phin) or any method you prefer. Let it cool to room temperature.

2. Mix the base. In a medium bowl, whisk together the heavy cream, whole milk, sweetened condensed milk, cooled brewed coffee, instant coffee granules (if using), vanilla extract, and a pinch of salt until well combined.

3. Chill the mixture. Cover the bowl with plastic wrap and place it in the refrigerator for at least 2 hours, or until the mixture is thoroughly chilled.

4. Churn the ice cream. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions, usually for about 20-30 minutes, until it reaches a soft-serve consistency.

5. Freeze until firm. Transfer the churned ice cream into an airtight container and freeze for at least 4 hours or until firm.

6. Serve and enjoy! Scoop out the rich, creamy Vietnamese coffee ice cream into bowls or cones and enjoy the perfect balance of sweetness and coffee flavor.

Optional Garnish:

• Drizzle with sweetened condensed milk or sprinkle with crushed chocolate-covered espresso beans for an extra treat.

Enjoy your creamy, caffeinated dessert!