Monday, May 16, 2011

ice cream endeavor, part 1: vietnamese coffee ice cream

my food endeavor this summer is to make ice cream (at least) once a week. while at barnes & noble, i took 20+ pictures of ice cream recipes to tackle, and there are more than 20 weeks in the summer. then i realized i should just buy the book that all the recipes came from.

i landed last night at 8, got home at 9:30, and got to work on my first batch by 10. i don't waste time.

this ice cream is unbelievably simple. it's even easier than normal coffee ice cream (which involves infusing milk with coffee beans, or something more complicated like that). it uses espresso and sweetened condensed milk, just like real vietnamese coffee.

vietnamese coffee ice cream from the perfect scoop by david lebovitz (of course)
(makes about 1 quart / 1 liter)

1 1/2 cups (600g) sweetened condensed milk
1 1/2 cups (375 ml) brewed espresso (or very strongly brewed coffee)
1/2 cup (125 ml) half-and-half
big pinch of finely ground dark roast coffee

whisk together the condensed milk, espresso, half-and-half, and ground coffee. chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.

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