Saturday, February 19, 2011

Vietnamese Coffee Ice Cream

JSB stealing a bite after I finished taking photos.
I have such frugal tendencies that many of my projects stem from leftover ingredients. I'm not saying that my projects are of low-quality. I simply have a strong need to maximize all the ingredients without wasting a single drop. It's a challenge that I give myself to complete.

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 fuck (ahem...I mean mess) up. I love this recipe by David lebovitz. It's simple and tasty. I found it a bit too sweet for me so I reduced the sugar below. If I had Kahlua, I would add a tablespoon.Huzzah!

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)

  1. Whisk together condensed milk, coffee, and half & half (or cream).
  2. Cover and chill thoroughly in the refrigerator.
  3. Freeze in ice cream maker.


  1. how do you reduce the sugar of the condensed milk? did you reduce the amount of condensed milk?

  2. I halved the recipe, which calls for 3/4 cup of condensed milk. In my version, I reduced it to 1/2 cup.



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