Vietnamese Iced Coffee Ice Cream
User Reviews
5
Vietnamese Iced Coffee Ice Cream
Description
This ice cream recipe uses heavy cream steeped with coarsely ground coffee beans and crushed cardamom pods to extract deep, aromatic coffee and spice flavors. Cinnamon and salt enhance the overall profile, creating complex layers behind the coffee's boldness. The infused cream is carefully combined with sweetened condensed milk, egg yolks, and vanilla bean paste to create a rich custard that thickens as it chills.
The custard is refrigerated for several hours to allow flavors to meld and to chill thoroughly before churning in an ice cream maker. Churning incorporates air and produces a smooth, creamy texture characteristic of custard ice creams. Once churned, the ice cream is transferred to a container and frozen for at least six hours to firm up for optimal scoopability and mouthfeel.
This dessert suits coffee lovers looking for a cold, sweet treat with the complexity of traditional Vietnamese iced coffee spices. Cardamom adds a subtle, floral spice layer that distinguishes it from plain coffee ice creams. It can be served as a standalone dessert or alongside simple baked goods.
Using freshly ground beans and accurately crushed cardamom pods helps maximize flavor extraction during cream steeping. Straining the mixture well is important to remove grounds and pods before heating the cream with egg yolks. The chilling time before churning is essential to achieve a smooth custard base.
Ingredients
- 2 1/2 cups heavy cream
- 1/2 cup coffee beans I used vanilla!, coarsely ground
- 1 tablespoon cardamom pods crushed, whole
- 1/2 teaspoon salt
- 1/8 teaspoon cinnamon
- 1 sweetened condensed milk 14-ounce can
- 5 egg large yolks
- 1 tablespoon vanilla bean paste
Instructions
- Combine the cream, coffee grinds, cardamom pods, salt and cinnamon in a saucepan over medium heat. Bring the mixture to a boil, stirring once, then turn off the heat and let the flavor steep into the cream. After 20 minutes, strain the cream through a very fine mesh sieve to remove all the grinds. Pour the mixture into another saucepan (or the same one, cleaned of grinds) and heat over medium heat.
- While the cream is heating, whisk together the condensed milk, egg yolks and vanilla paste in large bowl. Very slowly and gradually whisk in the heated cream (starting with just a few drops) until combined, whisking well to mix. Press a piece of plastic wrap over the bowl, pressing down against the cream. Refrigerate for at least 4 hours or even overnight.
- Once the custard is cold, add it to your ice cream maker and churn according to the directions. I used my kitchenaid mixer and churn for 20 to 25 minutes. Pour the ice cream into a freezer safe container and freeze for at least 6 hours.
Notes
- This recipe is slightly adapted from Saveur to balance traditional Vietnamese coffee flavors with creamy texture.
- Steeping the cream with coffee and spices extracts maximum flavor before combining with eggs and condensed milk.
- Be sure to strain the cream mixture thoroughly to remove all coffee grounds and cardamom pods before mixing with egg yolks.
- Refrigerate the custard for at least 4 hours to develop flavor and chill for better churning and texture.
- Freeze the churned ice cream for a minimum of 6 hours before serving to allow firm texture.
User Reviews
Overall Rating
5
You'll Also Love
