Vietnamese Espresso Ice Cream
This was was swiped from a Simply Ming show on Create TV that featured Chef Joanne Chang. She is just another Texan that moved to Boston to open her own bakery and restaurant and won a couple of James Beard awards. Anyway, I love all things coffee and this one is doubly cool because it didn’t require any sort of special ice cream machine to make. Research shows coffee has beneficial health effects including reduced risk of cancer, Type 2 Diabetes and Parkinson’s. Allergy Free Note: shellfish free, peanut free, tree nut free. This one serves 4-6 people (just under 2 quarts). Unlike most things, I didn’t touch this one.
1 tablespoon plus 1 teaspoon instant espresso powder 1 tablespoon vanilla extract
1⁄4 teaspoon kosher salt
2 1⁄2 cups heavy cream
14-ounce can sweetened condensed milk
- In a small bowl, whisk together the espresso powder, vanilla extract, and salt with 1 tablespoon of warm water until the espresso powder is dissolved.
- Stir the espresso mixture into the heavy cream and whip either by hand or with a hand mixer or stand mixer outfitted with the whisk attachment until it thickens to soft peaks, i.e. it holds s soft peak when you lift a spoon out of the mixture, about 3-4 minutes.
- Pour in the sweetened condensed milk and continue to whip until the mixture is thoroughly combined and at soft peak stage, about 1 minute.
- The ice cream base will be billowing and will mount gently on a spoon when you dip into it.
- Place the ice cream in the freezer and freeze until solid, at least 8 hours. Ice cream may be stored in the freezer in an airtight container for up to one month.