Have you ever had Vietnamese Coffee? It is super dark coffee mixed with a healthy dose of sweetened condensed milk. It is really good. We get them from some of the local Vietnamese food trucks here in Nashville. I knew when I saw this recipe, I HAD to try it. It really captures the flavor of true Vietnamese Coffee. It’s got a nice strong coffee flavor all why being really sweet. It’s also SUPER creamy and almost has a consistency of gelato.
See below for step x step instructions (with pictures) and scroll to the bottom for the printable recipe!
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Glass Bowl / Spice Jar / Measuring Cup
Recipe:
STEP 1: Mix together heavy cream, ground coffee, salt, cardamom pods and cinnamon in a saucepan. Heat over medium-high heat.
Greenpan Saucepan
STEP 2: Once the mixture starts to boil, remove from and let steep for 20 minutes.
Greenpan Saucepan
STEP 3: Strain the mixture into another saucepan through a fine mesh sieve. Heat the strained mixture over medium-high heat until warm.
All-Clad Saucepan / Fine Mesh Sieve
STEP 4: In a large mixing bowl, mix sweetened condensed milk and egg yolks until smooth.
Glass Bowl
STEP 5: Gradually whisk in the hot cream mixture (don’t just dump in to avoid scrambling the egg yolks) to the milk/egg mixture.
Glass Bowl
STEP 6: Cover the mixture with plastic wrap and chill. You will want to put it against the top of the custard to avoid that weird film you get sometimes.
Glass Bowl
STEP 7: Once the custard is cooled, pour into an ice cream maker and churn according to manufacturer’s instructions.
STEP 8: Transfer ice cream to an airtight container and freeze.
Square Saucer (similar) / Mug (similar) / Gold Spoon / Runner (fabric) / Cutting Board / Chemex
Square Saucer (similar) / Mug (similar) / Gold Spoon / Runner (fabric) / Cutting Board / Chemex
Square Saucer (similar) / Mug (similar) / Gold Spoon / Runner (fabric) / Cutting Board / Chemex
Square Saucer (similar) / Mug (similar) / Gold Spoon / Runner (fabric) / Cutting Board / Chemex
Products I used:
Check out these other homeade Ice Cream recipes:
Peach Ice Cream
Jeni’s Roasted Pistachio Ice Cream
Salted Caramel Ice Cream
Printable Recipe:
Vietnamese Coffee Ice Cream
Adapted from Saveur
Ingredients
- 4 cups heavy cream
- 1 cup dark roast coffee grounds
- 1 teaspoon salt
- 12 whole cardamom pods
- 1/8 teaspoon cinnamon
- 2 14 oz cans sweetened condensed milk
- 8 large egg yolks
Instructions
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Mix together heavy cream, ground coffee, salt, cardamom pods and cinnamon in a saucepan. Heat over medium-high heat.
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Once the mixture starts to boil, remove from heat and let steep for 20 minutes.
-
Strain mixture into another saucepan through a fine mesh sieve. Heat the strained mixture over medium-high heat until warm.
-
In a large mixing bowl, mix sweetened condensed milk and egg yolks until smooth.
-
Gradually whisk in the hot cream mixture to the milk/egg mixture.
-
Cover the mixture with plastic wrap and chill.
-
Once the custard has chilled, pour into an ice cream maker and churn according to manufacturer's instructions.
-
Transfer ice cream to an airtight container and freeze.