Vietnamese Coffee Ice Cream
 
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 16 oz heavy cream (local grass fed is best)
  • 8 oz crème fraîche
  • 1 14 oz can of sweetened condensed milk
  • ½ cup Trung Nguyen coarse ground coffee (alternatively use Cafe Du Monde with chicory if you can't find Trung Nguyen).
  • ¾ cup sugar
  • ½ vanilla bean seeded and pod
  • ½ stick whole canela (Mexican cinnamon) *optional
  • 1 pinch of sea salt
Instructions
  1. In a large bowl mix crème fraîche and sweetened condensed milk, set aside.
  2. In a quart sauce pot, bring to boil cream, vanilla (seeds and pod), coffee, canela, salt, and sugar. As soon as it comes to a boil take off heat and allow to steep for 20 minutes.
  3. Then strain with a fine mesh strainer or cheese cloth. Finally allow to cool for an additional 10 minutes.
  4. Add coffee mixture to the crème fraîche and sweetened condensed milk, whisk until smooth. Chill in refrigerator for up 24 hours.
  5. Once the mixture is chilled add to your ice cream machine and follow the manufacture's instructions.
Notes
Purchase the best quality heavy cream and crème fraîche you can find. It really makes a difference in the taste of the ice cream.
Recipe by Cooks and Kid at https://cooksandkid.com/vietnamese-coffee-ice-cream/