Vietnamese Coffee Ice Cream
It has been a gorgeously sunny, hot, week here in the UK this past week. And so of course as soon as I make this, I wake up to rain the next morning. Sorry. But not sorry. I have yummy ice cream.
And now, so can you!... here we go.
- Some Vietnamese coffee (or failing that, some instant espresso)
- ½ can of condensed milk
- 300ml of double cream
- ½ a cinnamon stick
- 3 cardamom pods
- An electric whisk
- A freezer
- A container to put it in (about 500ml / 1 pint)
- 10 mins to make
- 2 hours to infuse the coffee
- Overnight to freeze
- Bash the cardamom pods with a spoon to break them open and put them into a mug along with the cinnamon stick.
- If using Vietnamese coffee grounds, put a couple of tablespoons of grounds in a phin (Vietnamese coffee filter) and set on top of the mug. Pour in some boiling water... it might take quite some time to filter through and you might need to keep topping it up. You want about 50 – 100ml (1-2 double espresso's worth) or so at the end. If you are using instant coffee, then put 2 tablespoons of that in the mug and pout over 50-100ml of boiling water
- Let stand for 2 hours for the coffee to absorb the cinnamon and cardamom.
- Pour the double cream and condensed milk into a large bowl. Strain the coffee into the bowl with a sieve, discard the spices.
- Beat the mixture with the electric whisk for 5 minutes so it gets thicker and a bit fluffy with air
- Pour / scoop it into a container and put in the freezer overnight.