i used to hate the flavor of coffee. it was so dark and bitter – i never understood why people liked to start their day with that. now, years later, i start almost every day with a cup of coffee. i’m not quite sure when the transition happened. i think at some point, i started to realize that mocha-flavored things were really good… and then that morphed into me wanting things that tasted like coffee, which led me to – you guessed it – drinking coffee.
anyway, now i love that rich dark bitterness and will gladly reach for any coffee-flavored treat, including ice cream. especially this vietnamese coffee variety. it is traditional in vietnam to put sweetened condensed milk into iced coffee, so this recipe uses that instead of heavy cream, but it still achieves all the rich creaminess you’d expect from a cream-based ice cream. and the flavor is everything any coffee lover could ever want: rich, dark, sweet, smooth, creamy, and with an incredibly intense coffee flavor. a friend even told me that the coffee flavor of this ice cream was more intense than any coffee ice cream he’d ever had, which is a very, very good thing. so if you’re looking for a new ice cream flavor to try, i strongly recommend that you make this recipe for all those coffee lovers in your life.
rich, creamy, smooth ice cream with an intensely dark coffee flavor.
- 2 cups whole milk
- 1 14 oz can sweetened condensed milk
- ½ cup coarsely ground dark roast coffee
- a pinch of salt
- 6 large egg yolks
- in a medium saucepan, combine the milks, coffee, and salt. bring the pan to a simmer over medium heat (heat it until you start to see bubbles at the edges), then remove it from the heat and let it sit for at least 20 minutes.
- return the pan to medium heat and let it come to a simmer again. in a small bowl, beat the egg yolks a bit. very slowly and carefully, while stirring, pour about 1 cup of the hot milk mixture into the yolks, continuing to stir until the mixture is smooth and combined. pour the yolk mixture back into the pan with everything else.
- continue to cook the custard, stirring often, until it has thickened enough to coat the back of a spoon. remove it from the heat and pour it through a mesh strainer into a medium bowl.
- cover the bowl and put the custard in the fridge until it is completely chilled, at least a couple of hours.
- churn the custard in an ice cream maker according to the manufacturer's directions.