Another I’ll make this one again (and do!) flavor. The recipe is not a cooked custard one, so it’s super easy to make, too!
Vietnamese Coffee Ice Cream
1-1/2 c. sweetened condensed milk
1-1/2 c. brewed espresso (or very strongly brewed coffee)
1/2 c. half-and-half
big pinch of finely ground dark roast coffee
Whisk all ingredients together, chill thoroughly, freeze in ice cream maker.