A voluptuous mix of evaporated milks and cream gets infused with ground coffee, then chilled, churned, and swirled with caramel. Easy peasy, that’s that, and you’re left with an ice cream worthy of any and all accolades.
- 1 (14-ounce/400 g) can evaporated milk
- 1 (14-ounce/400 g) can sweetened condensed milk
- 1 1/2 cups (355 ml) heavy cream
- 2 ounces (60 g) coffee beans, ground
- Seeds scraped from 1 vanilla bean, or 2 teaspoons pure vanilla extract
- Generous pinch of fine-grain sea salt
- Toppings: Fine ground coffee, sea salt, store-bought caramel
- Combine the evaporated milk, condensed milk, cream, coffee, vanilla, and salt in a saucepan set over medium heat. Cook, whisking often, until the mixture begins to
- steam. Remove from the heat and let steep for 20 minutes.
- Using a fine-meshed strainer or a coffee filter, strain the liquid into a bowl. Cover and chill for at least 3 hours, but preferably overnight. Freeze according to your ice cream
- maker’s directions.
- To serve, top the Vietnamese Coffee Ice Cream with a pinch of ground coffee, caramel and a pinch of sea salt.