Vietnamese Coffee Ice Cream
No, we don't sell it, but we had a lot of fun making it!
This recipe is really easy to make (requiring no cooking), tastes amazing and by a happy coincidence uses large quantities of our products. You don't need an ice-cream machine, but if you do have one the texture will probably be better.
Why not give it a go?
1 can 'Longevity' condensed milk
1/2 cup + 1 tsp TN coffee
1/2 cup single cream.
|You need a 250ml cup like this one, which conveniently holds one whole can of condensed milk.|
|Make some strong coffee. Here's how I do it. Fill half the cup with your favourite TN coffee, then put it in a cafetiere.|
|Add two cups boiling water and leave to brew for 5 minutes|
|While the coffee is brewing, empty the condensed milk into a mixing bowl. If you are using our condensed milk, just use the whole can.|
|Push the plunger on the cafetiere, and pour out one cup of brewed coffee. Add it to the milk in the mixing bowl Then add half a cup of single cream, and stir the whole lot until mixed well.|
|Chill the mixture well in the fridge for 2-3 hours, then if you are using a machine, pour the mixture in the machine and add one teaspoonful of ground coffee. Churn until set, then freeze well in the freezer.|
To serve, soften the the ice-cream slightly by putting it in the fridge for 30 minutes (but never refreeze melted ice-cream).
|If you do not have a machine, add the teaspoonful of ground coffee to the chilled mixture, stir well, then freeze. If possible, use a metal bowl as the mixture will freeze quicker. Remove the bowl from the freezer once every hour and whisk the mixture to prevent ice-crystals forming. You will probably need to do this about 5-6 times. This works nearly as well as using a machine but you've got to remember to whisk it!|