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Vietnamese Coffee Ice Cream Recipe




INGREDIENTS:
  • 2 cups whole milk
  • 1 14 oz can sweetened condensed milk
  • ½ cup coarsely ground dark roast coffee
  • a pinch of salt
  • 6 large egg yolks
Vietnamese Coffee Ice Cream Recipe

INSTRUCTIONS
  1. in a medium saucepan, combine the milks, coffee, and salt. bring the pan to a simmer over medium heat (heat it until you start to see bubbles at the edges), then remove it from the heat and let it sit for at least 20 minutes.
  2. return the pan to medium heat and let it come to a simmer again. in a small bowl, beat the egg yolks a bit. very slowly and carefully, while stirring, pour about 1 cup of the hot milk mixture into the yolks, continuing to stir until the mixture is smooth and combined. pour the yolk mixture back into the pan with everything else.
  3. continue to cook the custard, stirring often, until it has thickened enough to coat the back of a spoon. remove it from the heat and pour it through a mesh strainer into a medium bowl.
  4. cover the bowl and put the custard in the fridge until it is completely chilled, at least a couple of hours.
  5. churn the custard in an ice cream maker according to the manufacturer's directions.

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Vietnamese Coffee Ice Cream Recipe Vietnamese Coffee Ice Cream Recipe Reviewed by kuji hara on 2:27 AM Rating: 5

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