Monday, May 11, 2009

vietnamese coffee ice cream


vietnamese coffee ice cream with chocolate chunks

well that didn't take long! just one day into owning the kitchen aid ice cream attachment and i had to make something. i had been eying david lebovitz recipes because i hear he knows whats up when it comes to homemade ice cream. when i found one without an egg/custard like base in a coffee flavor, it was decided.


the shiny, frozen new toy

the basic recipe is just like a vietnamese coffee, with thick, syrupy condensed milk and strong coffee flavor. for fun, and because who can resist chocolate?, i added chunks of dark chocolate to the batter.

vietnamese coffee ice cream (david lebovitz "perfect scoop")
1 c sweetened condensed milk
1 1/2 c water
1/2 c + 1 tbsp dark roast ground coffee, divided
1/3 c whole milk

1. brew a strong coffee with 1 1/2 cup of water and 1/2 cup of ground coffee - use 1 cup brewed (i used a french press)
2. whisk together condensed milk, brewed coffee, milk and ground coffee
3. chill the mixture thoroughly
4. freeze in your ice cream machine according to the manufacturer’s instructions




whirring and freezing

using the attachment was easy. the instructions show you how to adapt the same freezer bowl for many of the models and i got it set up in no time. after i turned it to stir (STIR, no higher. ok?) i poured in the liquid batter. 10 minutes went by and just the outsides touching the bowl were frozen. 10 more minutes and there was a thicker consistency, but more like a shake than ice cream. 8 minutes later i added the chocolate chunks. after a full 3o minutes at the mixer, i removed the batter-turned-soft serve and put it back into the freezer in a separate bowl to freeze firm.

first batch of ice cream from the birthday gift

i made this to take to a bbq we were attending and unfortunately the frozen mixture was no match for my lap during the ride over. i put it back in the freezer at out hosts' home, but even after 2 hours, it was still only somewhat firm. no matter, we used a tiny scoop and served up spoonfuls to guests. people seemed to enjoy it, even a bit melty.

the next day, having reserved a bit for photos, i got to taste the frozen specimen. delicious! very strong coffee flavor, but sweet just like a vietnamese coffee drink is. i love the crunchy bits of ground coffee (which i know some people would omit due to texture) and of course, coffee+chocolate=heaven. this is a quick, easy recipe and i encourage anyone with an ice cream maker to try it out. i imagine i will make it again this summer as coffee ice cream is one of my favorite flavors. but, oh, there are so many to try...and i've already made another frozen treat. can't wait to show you!

11 comments:

Erin said...

I've had my eye on this recipe for a long time. It looks delicious!

Joelen said...

I love Vietnamese ice coffee and this recipe looks wonderful!

Thomas said...

I agree with Joelen. And I wonder if the condensed milk just doesn't fully freeze, because it's so syrupy, maybe-ski? It looks delicious and I like me some soft hard-serve ice cream. It looks amazing and I can't wait to eat it and play Wii and see Sims Seasons when life is back together for all parties involved.

Paul G. said...

Congrats on getting tastespotted! As the host of this dinner party, it was more than a pleasure to snack on the leftovers from my freezer for the next few days.

the happy couple said...

i didn't even know you could get an ice cream attachment to your KA mixer! i have to get one and try this...

pumpkinpie said...

Thanks for the inspiration! I made a version with cinnamon and chopped chocolate. So yummy...

Ravenous Couple said...

beautiful photos and love the use of Vietnamese coffee in icecream

Anonymous said...

wowww

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Elliott Broidy said...

This looks absolutely delicious! Do you deliver? :)