Friday, August 08, 2008

Vietnamese Coffee Ice Cream

I had a craving after speaking to a die-hard coffee fan. So decided to try this recipe out as my first attempt for my ice cream maker. Plus, i know for sure that there is a willing taster in the mist for this coffee-flavoured ice-cream.

I found the recipe here

Vietnamese Coffee Ice Cream Recipe

recipe from Perfect Scoop by David Lebovitz


  • 1 cup (400 g) sweetened condensed milk
  • 1 cup of expresso (brewed from authentic Vietnamese coffee powder from vietnam, using my mukka express)
  • 1 tbsp dark roast ground coffee
  • 1/3 cup whole milk
  • 2 tbs of rum (just for fun to soften the ice-cream actually!)

Vietnamese Coffee Ice Cream by you.

Vietnamese Coffee Ice Cream by you.

Vietnamese Coffee Ice Cream by you.
1 tablespoon of ground coffee

Vietnamese Coffee Ice Cream by you.
Put the mixture into the ice cream maker

Vietnamese Coffee Ice Cream by you.
Being whipped and becoming soft served

And now it is in the freezer being frozen. The taste is FANTASTIC!!!

Lessons learnt. Read instructions!! The speed that i used to mix the ice cream was WRONG... i think maybe that's why the colour became so light cos initally the colour was darker. Hrrrmmpp..

How did i find out? My plum granita didn't freeze...then i started reading the manual!


Blog about that next!

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