Sunday, June 10, 2012

Viet-style Cafe Au Lait Ice Cream

This is simple to make, and perfectly captures the flavor of a Vietnamese-style iced coffee. It's tasty as is, with a shot of espresso poured over it affogato-style, or scooped into a glass of Vietnamese iced coffee in place of the ice. Recipe adapted from David Lebovitz, who else.

Cafe au lait float in the making

Viet-style Cafe au Lait Ice Cream
Makes about 1 quart

*11/2 cups sweetened condensed milk
*11/2 cups very strong brewed coffee (Cafe du Monde chicory coffee is preferred; it can be found in some Whole Foods and at Vietnamese grocers).
*1/2 cup half-and-half

Whisk all of the above together in a bowl until well-combined. Chill the mixture thoroughly, then freeze it in your ice cream maker for 20-odd minutes or according to manufacturer's instructions. Scoop it into your container and pop it in the freezer for a couple hours longer to ripen.

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