Vietnamese Coffee Ice Cream

I've been addicted to make ice cream recently.

Unlike the US, Taiwan has limited variaty of ice cream in the market. Moreover, it is more expensive here to get a scoop of "nice quality" ice cream. For persuing somthing new, I decide to make it on my own. It's very exciting because the possible is infinity. Different ingredients and combinations make different flavors, and there is always somhting unexpected coming to you.

I was astonished to the recipe "chocolate sorbet" last time, I can't wait to give a try to another recipe in "The Perfect Scoop"! There are two coffee-flavor ice creams in it, I picked "Vietnamese Coffee Ice Cream" since I wanted to eat it as fast as possible.

I found that it seems has two different versions of "Vietnamese Coffee Ice Cream". The recipe in the book I bought which is published in 2010 calls for half and half, but the recipe I found in other's blog only involves condensed milk, coffee and whole milk. Since I just had all the ingredients that the second recipe calls for, I made it right away!

It is delicious and rich in coffee-flavor, but melts quickly since it has lower fat within it. Maybe that's why the recipe has been modified in the latest version of the book. Next time I will try the more-fat Vietnamese coffee ice cream.

"Vietnamese Coffee Ice Cream"

Ingredients:
- 1 cup condensed milk
- 3/4 cup water
- 1/4 cup ground coffee (Trung Nguyen Legendee Weasel Coffee)
- 1/6 cup whole milk
- 兩瓶蓋咖啡酒

Method:
1. Brew a very strong coffee with 3/4 cup of water and 1/4 cup of ground coffee.
2.Whisk together the condensed milk, espresso, milk and ground coffee. Chill the mixture thoroughly, then freeze it in your ice cream machine according to the manufacturer’s instructions.

P.S. It is perfect to serve with chopped pecan!