Vietnamese Coffee Ice Cream…Coffee Love

It’s the coffee fever, which doesn’t seem to get over me anytime soon. Whichever eatery I go these days, I look for something made with the deep flavor of coffee to end the meal. Since the day, I had that drop dead sinful coffee ice cream  at Crowne Plaza, during one of our Blogger’s Table visit, the love for the dark beans has been residing deep down my heart. I am just in love with these tiny dark mysterious coffee beans.

Baking a Chocolate Espresso Charlotte wasn’t just enough to satisfy the seemingly never dying craving for my this new found love. Not a day has passed, when I hadn’t had a sip of coffee at work {this is, when I generally try to avoid caffeine}.  And this is apparently trying to defeat all my diet regime.

While I had been talking to Ruchira and Deeba about the coffee ice cream, I got to know about Monsieur David Lebovitz’s Vietnamese Coffee Ice Cream recipe, which could easily be made at home, even without an ice cream maker. I was ecstatic and knew for sure that I would be making this one on weekend. A few simple ingredients, whipping, chilling, scrapping, chilling, scrapping and chilling and then you are all set to enjoy The Perfect Scoop. The silky, velvety, deep and sensuous flavor is something which a single scoop of this ice cream can get you to.

Ingredients

600gm sweetened condensed milk
375ml espresso, cooled
200ml single cream
Big pinch of finely ground dark roast coffee

Instructions

1. Mix all the ingredients and pour into a baking pan or a firm shallow dish.
2. Chill and freeze the mixture for about 45 minutes, until ice crystals start to form towards the edges.
3. Scrap the semi frozen mix with a fork or mix using a hand blender and return to freezer.
4. Continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing
5. Keep checking periodically and stirring while it freezes until the ice cream is frozen. It will likely take 2-3 hours to be ready.