RECIPE

Vietnamese Coffee Ice Cream

• Recipe by Pichet Ong

Ingredients

1. 2 cups whole milk
2. 1 cup plus 2 tablespoons sweetened condensed milk
3. 1/2 cup ground Vietnamese coffee
4. Pinch of salt
5. 6 large egg yolks

Directions

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.