|JSB stealing a bite after I finished taking photos.|
|Topped with a coffee toffee bean and instant coffee.|
This masterpiece was one of my challenges. For awhile, we had a carton of whipping cream sitting in the fridge. Alas, it wasn't enough to make any fancy desserts that I've been wanting to attempt. What better method to utilize leftover heavy whipping cream than to make ICE CREAM!! Ice cream comes in all sizes and the only important aspect is the ratio. As long as I maintain it, there's no way that I can
Vietnamese Coffee Ice Cream
Adapted from David Lebovitz (from San Francisco Chronicle)
Serving Size: 1 pint
1/2 cup condensed milk
3/4 cup brewed coffee
1/2 cup half & half (I used heavy whipping cream)
- Whisk together condensed milk, coffee, and half & half (or cream).
- Cover and chill thoroughly in the refrigerator.
- Freeze in ice cream maker.