Vietnamese Iced Coffee is fantastic - hot day or otherwise! Now imagine that sweet and creamy beverage made into ice cream. What makes this even better? NO expensive, counter --cluttering piece of equipment needed!
Ingredients
¼ cup Vietnamese coffee*
2 cups heavy whipping cream
1 (14 ounce) can sweetened condensed milk
Instructions
Combine the coffee and the cream in a bowl (if you have a large measuring cup with a pour spout , that works best). Stir well, cover, and allow to steep in the refrigerator at least 12 hours and up to 24.
When ready, remove from the fridge and strain through a fine-meshed sieve into a large bowl. Discard the grounds. Then add the condensed milk and whip the contents with an electric egg beater, just until thickened - don't over whip.
Pour the mixture into a container a freeze for at least 6 hours.
Notes
* If you cannot find Vietnamese coffee, you may use a coarsely ground strong French roast.
Recipe by at https://hapanom.com/no-churn-vietnamese-coffee-ice-cream/