Vietnamese Coffee Ice Cream

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  • Total Time:
  • Servings: makes about 1 quart
  • Time(Other): plus freezing

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  • 2 cups whole milk
  • 1 cup plus 2 tablespoons sweetened condensed milk
  • 1/2 cup ground Vietnamese coffee
  • Pinch of salt
  • 6 large egg yolks

How to make this recipe

  1. In a medium saucepan, combine the whole milk, condensed milk, ground coffee and salt and bring to a simmer. Remove from the heat and let stand for 20 minutes. Strain through a fine sieve lined with several layers of moistened cheesecloth.

  2. Return the steeped milk to the saucepan and bring to a simmer. In a bowl, whisk the egg yolks until slightly pale. Gradually whisk in the hot milk; refrigerate until cold. Freeze the custard in an ice cream maker. Transfer the ice cream to a container and freeze until firm enough to scoop.

Contributed By Published September 2005

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