Living in Sydney, we’re fortunate to have a wide selection of food available for our eating pleasure. One of the cuisines I go back for again and again, is Vietnamese. There’s something so enticing about the fresh, punchy flavours.
A popular drink, that’s just perfect after a crispy Vietnamese pork roll is a Vietnamese iced coffee. Fresh milk is hard to come by in a lot of countries, like Cuba, Malaysia and Vietnam, so the locals use condensed milk in their beverages instead. The sweet, syrupy condensed milk is a gorgeous complement to the Vietnamese style of strong, dark roasted coffee. A handful of ice cubes completes this delicious drink.
With the impending heatwave to hit Sydney, and a shiny new ice cream maker beckoning from the counter, this seemed the perfect inspiration for a batch of ice cream. Without further ado, here’s how to make some Vietnamese Coffee Ice Cream for yourself. The best part about this recipe is you don’t necessarily need an ice cream maker!
- 1/2 cup (125ml) full cream milk
- 1/2 cup (125ml) fresh cream (thickened is fine)
- 1 cup strong coffee (Vietnamese drip coffee, 3 shots of espresso from a machine, or double strength instant coffee)
- 1 tin (300ml) condensed milk
- 1 large pinch (or up to a Tbs if you’re feeling adventurous) ground coffee beans or espresso powder
If you’re using an ice cream maker:
- Mix together all of the ingredients in a bowl and chill in the fridge for at least 2 hours.
- Put the chilled mixture in your ice cream maker and freeze according to manufacturer’s instructions. There’s definitely something magical about seeing the runny mix transform into thick, luscious ice cream in front of your eyes!
If you’re not using an ice cream maker
- Combine all of the ingredients except for the cream in a bowl.
- Beat the cream in a separate bowl until soft peaks form (don’t overbeat, or you’ll end up with butter!).
- Add the whipped cream into the bowl with the other ingredients and mix gently until combined.
- Pour the mixture into a container and freeze for at least 12 hours.
- Scoop, lick, savour!
– If you want a creamier ice cream, replace the milk with more cream, or if you want a lighter ice cream replace the cream with more milk.
– Making sure the mixture is chilled before putting it in the ice cream maker means you’ll get fewer ice crystals.
– This ice cream will be a little more icy than the ice cream you get in the supermarket, but you’re not getting any of the nasty stuff they put in to get it that way (and the deliciousness will more than make up for it!).
– Remember that there’s a fair amount of coffee in this and it will affect you the same way as a regular coffee. Avoid eating this late at night if you want to get some sleep (and so it’s not the type of ice cream you would want to give to children either).
Once you’ve made a batch of ice cream from scratch, use this base recipe as a guide to come up with your own ice cream creations. You’re only limited by your imagination so think about how you can turn your favorite flavour combinations into some ice cream goodness!