Condensed milk ice cream with Vietnamese coffee
For a summertime treat, nothing could be simpler or more delicious than the combination of rich dark strong coffee and a creamy condensed milk based ice cream. Other than deciding which coffee to use as the liquid to pour over the ice cream, this recipe is a no-brainer. It’s best to make the ice cream the day before you wish to serve it to freeze overnight. You need only to combine condensed milk, heavy cream, a bit of vanilla and a pinch of salt before placing the mixture into the freezer, covered. (If you have a churning ice cream machine, electric or hand powered, feel free to use it here but it’s not essential. The fat and sugar content of the mixture will prevent it from becoming icy or crystalline, especially if consumed within a few days. Resisting temptation will be hard here!) If you wish to cut down on fat a bit, you can substitute the lower fat version for the one made with whole milk (read the labels carefully to discern the difference.)
Here’s how to make the Condensed Milk Ice Cream:
12 ounces condensed milk
8 ounces heavy cream
1 t. real vanilla extract
Pinch salt
Heat the condensed milk either in a microwave or ina small heavy pot placed over low heat, just until it flows well. Then stir in the cream, vanilla and salt and mix just to blend, without aerating. At this point, either process in an ice cream machine until semi-solid and remove to a container with a tight fitting lid for storage overnight. If you are not using an ice cream machine, simply pour the mixture out into a small container with a tight fitting lid and place into the freezer over night.
Brew the coffee as desired. Allow to cool and then chill in a covered container. Fill chilled glasses with the chilled coffee. Portion out the ice cream into scoops, allowing two scoops per serving. Place the scoops into the glasses and serve immediately with a straw and a spoon.
Alternatively, if you prefer, you may use the Vietnamese style coffee filter as shown in the photo. Spoon in about 1/2 inch of finely ground coffee, screw the coffee press part tightly onto the central screw and then pour in hot water. Allow to stand briefly before loosening the screw slightly to allow the hot coffee-infused water to drip onto the ice cream in the glass. A quick stir and you will have a blended melange of coffee and ice cream–a symphony of elements—hot, cold, creamy, melting and altogether delicious!
