Vietnamese Coffee Ice Cream

23 Sep


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!

From David LebovitzThe Perfect Scoop:

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.

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Posted by on September 23, 2012 in Ice-cream recipes


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