Vietnamese Iced Coffee Ice Cream.
New early morning plan: coffee ice cream.
Who needs a cup? Scoop it into a cone and go about your day.
Better yet? Just scoop it into your cup. Or blend it into your iced coffee with coffee ice cubes.
This all sounds divine and I want to do every single idea five minutes ago.
This is the creamiest, dreamiest coffee ice cream I have ever tasted. It’s silky smooth. It’s studded with vanilla bean and cinnamon and swirled with sweetened condensed milk just like the real stuff.
I’m almost certain that just because of this, I will be consuming a ridiculous amount of coffee today. If you follow me on snapchat, then you saw me making this ice cream a few weeks ago. Which is depressing. Because it means that right now, it’s gone. And it’s all I want!
I know I’ve been on a no-churn ice cream kick this year, and I’m sure you can make a no-churn version of this by adapting this recipe. But the original vietnamese coffee ice cream recipe called for eggs, and the thought of that thick, custard-like ice cream sold me. It was the best decision ever.
This stuff is freezer gold.
Waaaaay back before I ever loved coffee, I was crazy about coffee ice cream. I even wrote a post about it! Does that just mean what I really love is coffee with cream and sugar? To make the taste of coffee? Most likely, yes.
I’ve loved coffee ice cream since I was a kid, if only because my grandparents ALWAYS had it. In fact, it was often the only flavor of ice cream they had in their freezer and we’d eat it with texas sheet cake. The smell of coffee alone has always been comforting to me, but then the taste of coffee ice cream?! I was sold.
Which is probably why I fell into the super basic frappuccino trap when they were first introduced.
Oh my! IN FACT! Before frapps were ever really a thing in my area, I was obsessed with getting a mocha coffee shake thing from Baskin Robbins when we were at the mall every other weekend or so. It was topped with cinnamon and so fantastic. THAT started the coffee downfall. I’m sure of it.
Making homemade ice cream in my kitchen is a tricky thing. Not because of the process, but because every single time I make it, every single time I churn a new flavor, let it freezer for eight hours and inevitably attack it with a spoon before those eight hours are up, I’m all OMG THIS IS THE BEST ICE CREAM TO EVER COME OUT OF MY LIFE.
Like the lemon cookie.
And the pumpkin gelato.
*runs away and hides*
It must just be because making homemade ice cream is so exciting – it takes a little bit of work and a lot of patience and you can make all the flavors! That’s my goal. All the flavors.
(Except maybe this flavor, like, thirteen more times.)
Vietnamese Iced Coffee Ice Cream
- 2 1/2 cups heavy cream
- 1/2 cup coarsely ground coffee beans, I used vanilla!
- 1 tablespoon whole cardamom pods, crushed
- 1/2 teaspoon salt
- 1/8 teaspoon cinnamon
- 1 (14-ounce) can sweetened condensed milk
- 5 large egg yolks
- 1 tablespoon vanilla bean paste
- Combine the cream, coffee grinds, cardamom pods, salt and cinnamon in a saucepan over medium heat. Bring the mixture to a boil, stirring once, then turn off the heat and let the flavor steep into the cream. After 20 minutes, strain the cream through a very fine mesh sieve to remove all the grinds. Pour the mixture into another saucepan (or the same one, cleaned of grinds) and heat over medium heat.
- While the cream is heating, whisk together the condensed milk, egg yolks and vanilla paste in large bowl. Very slowly and gradually whisk in the heated cream (starting with just a few drops) until combined, whisking well to mix. Press a piece of plastic wrap over the bowl, pressing down against the cream. Refrigerate for at least 4 hours or even overnight.
- Once the custard is cold, add it to your ice cream maker and churn according to the directions. I used my kitchenaid mixer and churn for 20 to 25 minutes. Pour the ice cream into a freezer safe container and freeze for at least 6 hours.
this is working out nicely.