“Ice cream is exquisite, too bad it’s not illegal!”
Voltaire
This very unusual and ADDICTIVE Vietnamese Coffee Ice Cream would be illegal if Voltaire had his way! It is beyond exquisite … silky, velvety, deep, sensuous and nothing like I’ve made or bought before. It calls your name as you read theBible of ice creams, The Perfect Scoop, a brilliant piece of work by Monsieur Lebovitz. His style of writing is charming, humourous and addictive as are his recipes. Bookmarking seems futile as I want to try each recipe, one tempting page after another!Coffee HAD to be my first pick for several reasons, primarily because it is my ‘favouritist’ flavour of all time. I am a HUGE coffee addict with a natural affinity to anything ‘coffee‘. Vietnamese Coffee Ice Cream was also my first choice since the lovely lady who sent me the book from the UK, Jehanna @ The Cooking Doctor, included a bag of her favourite coffee in the precious parcel. The book itself had me singing, the coffee sent me into high pitched sopranos. Merci Jehanna!!Must be something in the air, the change of season, cooler weather around the corner, or then this coffee cupping session by the Indian baroness of coffee … filter coffee seems to be the only thing I want to use.My journey into the cup of coffee got more exciting all thanks to this hugely talented lady! It got even more exciting thanks to The Cooking Doctor!!
I also picked this eggless ice cream recipe as it uses ingredients easily available here in India {condensed milk and low fat cream}. Heavens knows how hard we try and overcome the non availability of whipping cream here, a daily culinary battle of sorts for many of us!A recipe that says ‘low fat cream’ is music to my ears. No substituting for once, and perfect scoops guaranteed! {I made this just over a month ago, hence the ‘melting moments’ as the weather was still warm}. Now I’m Ready For Dessert!!
A very unusual and addictive Vietnamese Coffee Ice Cream that uses just 4 simple ingredients. It's silky, velvety, deep and sensuous ... an absolute winner from The Perfect Scoop by David Lebovitz.
Persons
1
Ingredients
600gm sweetened condensed milk
375ml very strongly brewed coffee, cooled {or espresso}
125ml single cream
Big pinch of finely ground dark roast coffee
Instructions
Whisk together the condensed milk, brewed coffee, single cream and ground coffee.
Chill thoroughly and freeze in your ice cream maker according to the manufacturers instructions
Thermomix: Once blended, freeze the mixture in silicon/ice cube trays for 6-8 hours or overnight. Then turn into bowl of Thermomix and process at Speed 10 for 1 minute, scraping sides with TM spatula, until smooth. Transfer to freezer safe bowl. Serve immediately else freeze.
