Milk Tea Ice Cream

Long time no see, ice cream blog!

I've been a little preoccupied with life lately, so I apologize for being a total no-show the last ten months... This past year I've experienced some real downs... but followed by a truly wonderful up : the birth of my baby boy, Teddy! He is just over 6 weeks old now. He's inspired me - between the constant nursing and fussing and chuckling and giggling and non sleeping -  to feel creative and alive again... which is a nice feeling. So here goes nothing.

 Milk tea! Asians, raise your hands! Who loves milk tea! milky tea anything! Milk tea flavoured bubble tea, a milk tea flavoured cookie... or just a cup of milky sweet tea. Okay, not just Asians (like myself) are nutso about this flavour. The British seem to love a perfect cup of cream and sugared tea. And I'm sure many many many others. So comforting and delicious. Yum. I want to brew a cup right now.

You can use any tea for this - I used six Earl Grey tea bags, but good old orange pekoe will do, too.

{Milk Tea Ice Cream}

You will need:

2 cups of heavy cream (33% milk fat)
6-10 black tea bags ( I used Earl Grey)
1 cup milk (I used 2%)
2 egg yolks
1/2 to a full 300 ml can of sweetened condensed milk (depending on your sweetness preference!)
1/4 teaspoon of salt

Make it!

1. In a medium sized saucepan, heat the 2 cups of heavy cream to a low boil. Remove from heat and add tea bags to steep for ten minutes.
2. Squeeze out the tea bags (careful not to tear the bags) and discard. Whisk tea/cream mixture to combine.
3. In a medium sized bowl, whisk the egg yolks and the sweetened condensed milk to combine.
4. Place tea/cream mixture back on stovetop and add yolk mixture. Bring to a low boil and stir constantly with a heatproof spatula or wooden spoon - you want the mixture to thicken. Once it thickens, remove from heat.
5. Slowly whisk in 1 cup of additional milk and add the pinch of salt and transfer the final mix to a medium sized bowl.
6. Power-chill mixture in medium sized bowl covered with plastic wrap for 30-45 minutes (make sure it doesn't freeze). The point is to make the mix nice and cold before it goes into the ice cream maker! Or, chill overnight in the fridge.
7. Pour cold ice cream mix into your ice cream maker and make according to machine's instructions. I churned mine for 22-24 minutes.
8. Serve immediately and chow down like a piglet! Or, transfer to container and enjoy your milky tea ice cream over the next few days.

Chocomint Cookie Peppermint Ice Cream Sandwiches

I made some crazy dark chocolate peppermint cookies with milk chocolate chunks yesterday, and left a few without chunks for the purpose of ICE CREAM SANDWICHING. Wow, I went from Summer to Winter on this here blog - sorry for the lack of ice creamy posts! I guess I've been darn busy with Cake Land and Food Blog Land and Bake O'Clock, among other things!

But wait, here's a recipe for you! Dark chocolate peppermint cookies with pale green peppermint ice cream, all just a real breeze and a half to make, if you have a teensy bit of time and inclination. The cookies are rich, fudgey and minty. The ice cream is cool-in-your-mouth minty and creamy. Together, well, you'll want to eat with a tall glass of frosty milk or peppermint (!) tea! A beautiful holiday treat and your guests will be super surprised if you pulled these fan-favourites out of the freezer after a holiday dinner party.

Go here for the cookie recipe: CHOCOMINT COOKIES! but omit the milk chocolate addition, because the milk chocolate chunk won't freeze well. The cookie recipe will yield 2 dozen cookies, enough for 1 dozen ice cream sandwiches (Yay Math!).

{Peppermint Ice Cream}

You will need:

1 cup of 10% milk
2 cups of heavy cream (33% milk fat)
1 300 ml can of sweetened condensed milk
1/4 teaspoon of salt

Make it!

1. In a medium sized bowl, whisk to combine the 2 types of milks with 1 can of sweetened condensed milk (300 ml)
2. Whisk in 3 teaspoons or pure peppermint extract and 1/4 teaspoon of salt. Add a teensy touch of green food colouring if so desired for minty cute greeny colour.
3. Power-chill mixture in the freezer for 30 minutes until mixture is ice cold but not frozen.
4. Pour into ice cream maker and mix according to ice cream maker instructions, I churned mine for about 25 minutes or so until thick and creamy.
5. Transfer finished ice cream to an airtight container and chill in freezer until harder in consistency.
6. Scoop some ice cream onto one chocolate cookie, and sandwich with another. Squish down a bit but not too much.
7. Wrap each individual ice cream sandwich in saran wrap, then place in an airtight container in the freezer to chill for at least an hour to set.
8. Bring out your ice cream sandwiches and party down while you chomp into delicious pepperminty madness!!!

Happy Holidays, everyone!

xo Lyndsay

Coconut Milk Lime Raspberry Pops

Feeling a little bit hot and lazy, anyone? Sunshine summer just makes me want to jump in a cool green lake, dry off, put on my oversized sunglasses and an old hat, read some trashy magazines and eat snacks and drink a cool drink, get hot again then jump right back in. You can be extra lazy but still enjoy a beautiful, icy, rich and tangy homemade popsicle with this super simple recipe. You can also substitute the coconut milk for some rich, plain yogurt. The consistency of this pop is a bit on the ice-milky side. The coconut milk is pretty rich but the acid from the lime and raspberry gives it a tang. You can play around with the amount of sweetened condensed milk too - I prefer not-too-sweet. These popsicles are so darn easy they should really be called Lazy Pops... whisk 'n pour into molds...!

{Coconut Milk Lime Raspberry Pops!}

In a medium sized bowl, whisk to combine 1 can of good quality coconut milk with the juice of 1 lime, 3 tbs raspberry jam, 8 cut-up raspberries, a pinch of salt and 1/4 cup of sweetened condensed milk.

Pour mixture into ice pop molds and freeze until solid. Run under hot water briefly to loosen before pulling out your pops!

Enjoy the rest of your summer, everyone! ^__^

Milky Chocolate Ice Cream Pie

I made this pie for my mother-in-law's birthday... I think I may be the luckiest gal to have the best mother-in-law ever.

I tried to low-fat this ice cream pie up a bit by using 10% milk fat milk instead of my usual heavy cream, in both the ice cream part and the fudge topping part. Though the fudge topping didn't turn out as rich and didn't hold together as well as the previous times I've made this, apart from the looks of it the result was, yes, still delicious! The ice cream filling was a tad more on the ice-milky side but still creamy and rich from the use of my favourite ice cream addition, sweetened condensed milk. The only bummer thing is that I threw this pie together too quickly after a day of shopping... and it didn't have time to properly set before serving. So I would say definitely chill this pie overnight before serving for maximum pie-shape. If you don't mind digging into a melty sundae-like icescreamsplosion, then feel free to chill for only 2 hours in the freezer! (which is what happened to me!)

If I made this again I would definitely make the fudge topping original style (ie with heavy cream vs. the lower fat milk), keep the ice cream component the same, and chill this overnight.

But... all you need to do now is sit back and relax and let your fingers do the simple work, as this is another easy-as-pie (heh) ice cream recipe!


{Milky Chocolate Ice Cream Pie}

You will need:

- An Oreo or chocolate wafer cookie pie crust
- Milk chocolate ice cream
- Dark cocoa chocolate fudge topping

(recipes below!)

to make the crust:

Combine 1 1/4 cups Oreo or dark wafer cookie crumbs with 1/4 cup melted butter. Press into 9 inch pie pan. Bake at 350 degrees for 6-8 minutes until set. Let cool on wire rack.

to make the ice cream:

1. In a medium sized pot on low heat, whisk to combine 3 cups of 10% milk, 1/2 cup of Dutch-process cocoa powder (I used 20-40% cocoa content), a teensy pinch of salt and 1 can of sweetened condensed milk (300 ml). Heat until all components are combined.
2. Power-chill mixture in the freezer for 1 hour+until mixture is ice cold but not frozen. Open the freezer occasionally to make sure it hasn't frozen!
4. Pour into ice cream maker and mix according to ice cream maker instructions, I churned this recipe for about 25 minutes.
5. Scoop ice cream into cooled pie shell, using an offset spatula to smooth it. Put in freezer, uncovered while you make the fudge sauce.

to make the fudge sauce:

On stovetop, combine 1/3 cup of dark or high quality cocoa powder with 2/3 cup sugar, 1/3 cup of heavy cream (though I used 10% milk this time, but feel free to try either!) and 3 tablespoons of butter. Whisk gently to combine. Add 1 teaspoon of pure vanilla extract, whisk until smooth. Pour into bowl to cool. I power-chilled my fudge sauce in the freezer for 20 minutes!

Once fudge sauce is cooled, pour on top of milk chocolate ice cream layer. It's important that the fudge sauce is cooled otherwise it will melty-melt the ice cream and it won't look very pretty.

Place back in freezer and chill for 1 hour uncovered until fudge sauce is set. Then wrap with plastic wrap and chill preferably overnight until time to serve!!


Note: You can also just forgo the pie part and make the ice cream on its own... so fast, easy and VERY DELICIOUS! ^__^

Enjoy!!! xo

Nog Nog, Who's There? Egg Nog Ice Cream

Don't nog it 'til you've tried it. Nog town and egg boyz. Nog nog noggin' on heaven's (ice cream) door... how many bad puns could I come up with for egg nog ice cream?

I realize it's January, we're all on diets (not really!) or at least dead-sick of all of those rich, calorie-laden, seemingly endless piles of holiday shortbreads, chocolates, cakes, pies (it seems we are gluttonous pigs here in many parts of North America)... and exercising off the holiday fat layer is on our minds. No one wants to hear about another caloriexplosion ice cream -- they want to hear about frozen grapes and low-sugar fruit sorbets or nonfat frozen yogurt.

But still. I made this eggnog ice cream and I will tell you about it. Do with it what you will. Ie, wait until next holiday season to churn it up, eat it up and exercise it off only a few weeks later... I admit, it's well past Christmas and I am guilty of spooning the last scoop of it all up in my grill...

Extreme easy alert on this ice cream recipe! File under: super lazy!

{Ridiculously Easy Egg Nog Ice Cream}

You will need:

2 cups of full fat egg nog (from a store-bought carton, no less!)
1 cup half and half (10% milk fat)
1 can sweetened condensed milk
generous pinch of salt

1. Whisk all of your ingredients into a large bowl.
2. Chill mixture covered until good and cold, 1 hour in fridge or power-chilled in freezer for 30 minutes.
3. Pour into ice cream maker and mix according to maker's instructions -- churn away! 20-25 minutes gave me a delightfully frozen, thick and ice-creamy consistency.
4. Marvel at how even a baby or a cat could make this recipe.

Enjoy, and Happy New Year... !

xo Lyndsay

Pep Pie!

Anyone out there remember Pep? Like an oversized After-Eight saucer, a tongue-cooling white peppermint "candy"-filled dark chocolate party puck in a crinkly, shiny green wrapper.

My husband Rich's favourite ice cream is peppermint chocolate chip, and I have been pretty exhausted with making cakes lately so when I get a chance to make something else I get quite excited! So for Rich's birthday, I made this Pep pie...

Ice cream pie made out of homemade ice cream, and it was truly simple and magical indeed. Crumbs of the Oreo cookie combine with melted butter and get pressed into a pie pan. Baked for just a few minutes until set, then left to cool. Ice cream is churned and piled into the pie pan, smoothed with an offset spatula and left to set in the freezer. A rich dark cocoa fudge topping is made on the stovetop, cooled, and poured on top of the ice cream pie. Back into the freezer it goes to set, uncovered, for an hour. Then plastic wrap covers it until the time comes to slice in.

Thus, I christened this my Pep Pie. I made the creamy cool peppermint ice cream filling using condensed milk, heavy cream, peppermint extract and a pinch of salt, and I just had to use the teensiest bit of green food colouring to trick the eye into thinking "peppermint". Not that you would have to trick yourself... one bite and the peppermint cools your mouth, a creamy smooth spoonful with flecks of dark chocolate folded into it.

To my honeybun Richie: Happy Birthday!!

{Peppermint Ice Cream Pep Pie}

You will need:
An Oreo or chocolate wafer cookie pie crust
peppermint ice cream
dark cocoa chocolate fudge topping
(recipes below!)

to make the crust:

Combine 1 1/4 cups Oreo or dark wafer cookie crumbs with 1/4 cup melted butter. Press into 9 inch pie pan. Bake at 350 degrees for 6-8 minutes until set. Let cool on wire rack.

to make the ice cream:

1. In a medium sized bowl, whisk to combine 3 cups of heavy cream with 1 can of sweetened condensed milk (300 ml)
2. Whisk in 3 teaspoons or pure peppermint extract and 1 generous pinch of salt. Add a teensy touch of green food colouring if so desired.
3. Power-chill mixture in the freezer for 30 minutes until mixture is ice cold but not frozen.
4. Pour into ice cream maker and mix according to ice cream maker instructions, I churned mine for about 25 minutes or so until thick and creamy.
5. Fold in 1 cup of chopped dark chocolate pieces, or chocolate chips of any size.
6. Scoop ice cream into cooled pie shell, using an offset spatula to smooth it. Put in freezer, uncovered while you make the fudge sauce.

to make the fudge sauce:

On stovetop, combine 1/3 cup of dark or high quality cocoa powder with 2/3 cup sugar, 1/3 cup of heavy cream and 3 tablespoons of butter. Whisk gently to combine. Add 1 teaspoon of pure vanilla extract, whisk until smooth. Pour into bowl to cool. I power-chilled my fudge sauce in the freezer for 20 minutes!

Once fudge sauce is cooled, pour on top of peppermint ice cream layer. It's important that the fudge sauce is cooled otherwise it will melty-melt the ice cream and it won't look very pretty.

Place back in freezer and chill for 1 hour uncovered until fudge sauce is set. Then wrap with plastic wrap and chill until time to serve!!

PS you will have leftover ice cream as the recipe above won't all fit into one pie shell! ^_^

You can serve with fresh whipped cream and chocolate shavings or chocolate chips. I meant to do this but I was also hosting a fondue party at the same time so I never got around to making the whipped cream... :)

Leftover Pumpkin Pie Ice Cream!

Hello fellow ice cream crazy people! I went to Crazy Town today with an idea. Last week was Canadian Thanksgiving here in good old Vancouver, BC Canada and to celebrate, I made two pies from scratch: pumpkin pie with a ginger snap crust and maple syrup whipped cream, and classic lemon meringue pie with a fluffy toasted meringue. Side note to all pie makers: high fives all around to you guys. Pies can really take some time! But every moment was enjoyable and I look forward to making more and more pies in my baking future.

Because I tend to be a bit of an experimenter in the kitchen, measurements aren't always my strong suit-- I was combining a few different pumpkin pie recipes to make one pie so therefore I wasn't sure how much pie filling to make to fill my 9 inch ginger snap crust. So I went with doubling the pie filling recipe, figuring more is better... thus, I had leftover pie filling! About 3 cups of it, which I poured into a container and put in the fridge.

I'll make another pie with that later, I said.

But then today, I was struck with an idea: why not cook the filling like you would an ice cream custard, add some sweetened consdensed milk and whole milk, mix it up and throw it in ye olde ice cream machine and see what happens??

What happened was a total experiment, and an example of using up ingredients to make something else... no waste! Hooray! But sometimes crazy recipes come into fruition this way, right? This turned out to be a really smooth, creamy and delicious ice cream with a distinct pumpkin/spice/brown sugar flavour.

So here it is. A recipe for pumpkin pie ice cream! I recommend pairing it with some crunchy thin ginger snaps... either ice cream sandwich style or served on the side!

{Pumpkin Pie Ice Cream}

You will need:

3 cups of 1 recipe pumpkin pie filling (recipe right below. make a pie too!)
1 can sweetened condensed milk (300 ml) 1.5 cups heavy cream

(Pumpkin Pie Filling)

1.5 cups heavy cream
2 eggs, beaten
1 16oz can of pumpkin
1/2 cup brown sugar
1 tsp cinnamon
1 tsp powdered ginger

1. Mix all your pumpkin pie filling ingredients together. Put in a medium saucepan on stove. Cook on stove at medium-high for a few minutes until it thickens, stirring constantly. Remove pot from stovetop, let cool.

2. In a large bowl, pour in sweetened condensed milk. Whisk in heavy cream.

3. Slowly whisk in cooled pumpkin pie filling into milk ingredients. Whisk together to combine.

4. Chill pumpkin pie ice cream mixture until well-chilled, 1 hour in freezer or 3-4 hours in refrigerator!

5. Pour into ice cream maker and watch some pumpkin power churn up before your eyes, 25-30 minutes or until desired ice creaminess.

6. Scoop out and enjoy with a side of ginger snaps, or scoop between two crisp ginger snaps for a very delightful ice cream sandwich!

Happy Fall everyone! ^_^

Toasted Coconut Ice Cream

Coconut question of the minute:

Can toasting coconut and steeping it in milk really make the ice cream difference? Can the darkened, crunchy and fragrant toasted coconut infuse the milk, á la cereal milk, and churn out the loveliest, coconutty-flavorful creamy spoon of ice cream? These are the questions that keep me up at night. Er, not really.

You may or may not have noticed but lately I've been REALLY into using something other than eggs to creamify my ice creams. Sweetened condensed milk and maple syrup have done tremendous jobs in this department, so I decided to experiment with sweetened condensed milk this time. I combined a few different ice cream recipe ideas: infusing milk with toasted coconut I culled from The Perfect Scoop, and using sweetened condensed milk and coconut I found online from a little bit of Googling. Actually it seems as though many Caribbean coconut ice cream recipes combine these very two ingredients: coconut milk and sweetened condensed milk! So I had faith in this little ice cream experiment.

The result? The loveliest, creamiest, smoothest texture and the most delicious fragrant-toasted-coconutty ice cream I've yet to make.

And here is the recipe for you to try.

{Toasted Coconut Ice Cream}

You will need:

1 1/2 cups heavy cream
1 1/2 cups coconut milk (just about one 14 ounce can)
1 can sweetened condensed milk
3 cups shredded, sweetened coconut (or unsweetened if you prefer!)
pinch of salt
ice cream machine!

1. Preheat oven to 350 degrees. Lay 3 cups of shredded coconut on a parchment paper lined baking sheet. Toast coconut until browned, watching carefully, about 10-12 minutes, stirring it around once to ensure overall toastiness. Remove from oven, let cool.

2. In a medium pot on medium heat, combine heavy cream and coconut milk until warmed and steam is rising, hot enough to steep the toasted coconut.

3. Remove pot from heat and set aside. Add 2 cups of toasted coconut, stir and let steep for 1 hour. Reserve 1 cup of toasted coconut for topping your ice cream later!

4. Come on back to your coconut milk party mixture. Strain mixture into a medium sized bowl, removing soggy toasted coconut.

5. Reheat coconut milk mixture in your medium pot. Slowly add the contents of one can of sweetened condensed milk and a pinch of salt until combined. Once combined, remove from heat, pour into bowl for chilling.

6. Chill mixture for 1 hour in freezer or 3-4 hours in fridge until well-chilled!

7. Pour into ice cream machine and churn it up for 25-30 minutes!

8. Scoop a lovely bunch of it into an ice cream bowl, top with toasted coconut and enjoy!

Note: texture will be quite soft (about the texture of soft serve ice cream). Scoop it into a container and harden it a bit in the freezer first before serving, or enjoy straight away.

Maple Syrup Ice Cream With Candied Walnuts

I'm a nut for nuts. I'm so happy I'm not allergic to nuts. I think Mr.Peanut is hilarious, I can eat peanut butter with a spoon. And walnuts are the healthy brainfood nut. I also love maple syrup. I've always loved maple flavoured things. Pour it into the little squares of a crisp homemade waffle that's covered in summer berries and plain Greek yogurt and I'm the happiest person on planet Earth.

Back to ice cream: I've decided to start a new project: Ice Cream Love. Makin' my favourite peoples' favourite ice cream flavours! I decided to start with my dear pal Amber, who is nuts for maple walnut ice cream. Whenever I meet someone I like, I can't help but ask them what their favourite food is. I feel like it can help define my relationship to that person, or how well I know them. For instance, I know my husband's favourite ice cream is mint chocolate chip, and he likes anything chocolate hazelnut, and he dislikes very much mushrooms, tomatoes and mustard (three things I love!). Amber's favourite ice cream is maple walnut. My friend Toni loves the combination of chocolate orange just as much as my friend Heather despises it.

Me, I try to like or at least attempt to like all flavours, or, rather, understand why other people like them. I like most things actually. One flavour I think that is super grody to the max though is black licorice. Even so, I will still occasionally try it (the allure of the shiny black salted licorice studded with tiny candies) to make sure I still don't like it. Who knows? Maybe my palette suddenly has changed and I've become a black licorice maniac!

My favourite flavours actually shift fairly often. I love lemon and citrus flavoured things, but I also love a beautiful piece of chocolate. I've always loved caramel in any way shape or form -- poured as a thick sweet syrup on top of ice cream, or eaten in individually wrapped squares in between bites of a granny smith apple. Maple syrup of course, and green tea flavour too, both thumbs up in my book. All these flavours are pretty varying and no rhyme or reason! Such is the strangeness of humanity!

Okay. So onto the recipe. I figured those walnuts had to have something goin' on besides just being thrown in all plainsies style. Pralined? Candied? Sugared? I flipped through The Perfect Scoop and saw a recipe for "Crouquant." Essentially, nut brittle. So I decided to make that! (Only after I made the croquant did I look at a few recipes for maple walnut ice cream and it called for walnuts that had been bathed, per se, in maple syrup at a high temperature, which I will try next time.)

{Maple Syrup Ice Cream With Candied Walnuts}

You will need:

1 1/2 cups walnuts
1 cup sugar
2 cups heavy cream
1 cup whole milk (10% milk fat)
3/4 cup maple syrup
1 teaspooon pure vanilla extract
pinch of salt

1. Preheat oven to 350 degrees. On baking sheet, lay a piece of parchment paper and sprinkle walnuts evenly. Toast walnuts in oven, 6-8 minutes, watching carefully so they don't burn.
2. Remove walnuts, let cool.
3. Place 1 cup of sugar in a heavy bottomed pan. Heat on medium high until golden, beginning to bubble and liquefying. Stir gently to ensure all sugar melts and liquifies!
5. Once liquified, add in toasted walnuts into melted sugar and coat walnuts completely. Mix 'er up. Pour mixture back onto same piece of parchment paper, spread out with spatula and let cool.
6. Once cool, place in food processor and pulse until pieces become smaller, or you can place brittle in a ziploc bag and beat it with a rolling pin...
7. In medium sized pot, heat 1 cup of heavy cream and maple syrup on low until combined. Add the rest of the heavy cream, milk, vanilla and salt and mix until combined.
8. Cover and chill mixture, 1 hour in freezer or 3-4 hours in fridge.
9. Pour into ice cream maker and churn it up according to ice cream maker's instructions. I churned it for 25 minutes. At the last minute, pour in candied walnut pieces and churn for 30 seconds or so until combined.
10. Scoop out and enjoy!

PS-- there are no eggs in this recipe -- but the sugar content from the maple syrup ensures a creamy dreamy delight! No jacket required! (er, no eggs required)...

Vietnamese Iced Coffee Ice Cream

Yep.

I am a coffee ice cream maniac. I think it all started with my mom's famous ice cream mud pie. My mom has made this since we were kids, and it's the one dessert all of my cousins and my sisters clamour for at Christmastime - even when there's a buffet of rich cakes and pastries and candies - it's the mud pie that gets the attention, our forks and spoons ready to tuck into the dark chocolate crust, creamy coffee ice cream middle and chocolate fudge topping.

Our family is also a mega huge fan of the Cambodian/Vietnamese restaurant here in Vancouver called Phomn Penh, or PP as we call it (if you're not from Vancouver and happen to be visiting, it is an essential food stop!). We've been going there for well over 20-odd years (probably more) and it is here where I got my first initial taste of Vietnamese iced coffee.

A little silver thingie went on top of a glass cup with some sweet creamy stuff on the bottom. Dark brown hot stuff drip-drip-dripped out the bottom, splashing onto the creamy stuff. Once it finished dripping, everything got all mixed together with ice and it was like a liquid power dessert that zinged like a coffee rocket through your veins upon first sip.

On a recent trip to T&T Supermarket with my dad, I finally bought my own "silver thingie" -- in fact, a Vietnamese coffee press. Slowly over a crazy busy week I procured all of my ingredients to make the iced coffee: sweetened condensed milk, and today French dark roast medium-coarse ground coffee! (I bought the beans at a local coffee shop and had them ground). And now... I am so buzzed on this strong coffee. Here is a great tutorial on how to make it. After I made a glass of iced coffee for myself, it was time to move on to the main project: Vietnamese Iced Coffee Ice Cream.

This is the easiest ice cream ever and it tastes crazy-delicious creamy. It maintains an excellent texture straight out of the freezer, no setting out at room temp to warm up a bit! Next time I am going to try playing around with the amount of sweetened condensed milk as I like my ice creams not-too-sweet, but I wonder if it would mess with the perfect consistency, as there are no eggs in this recipe, thus the condensed milk gives it its thick creaminess...

{Vietnamese Iced Coffee Ice Cream}

adapted from David Leibovitz's recipe in the very excellent ice cream book
"The Perfect Scoop".

You will need:

1 can of sweetened condensed milk
1 1/2 cups of French dark roast coffee, brewed strong!
1/2 cup heavy cream
a pinch of the dark roast coffee

1. Brew a very strong batch of espresso using French dark roast coffee.
2. Place sweetened condensed milk in medium bowl.
3. Whisk brewed coffee, heavy cream, pinch of dark roast coffee and sweetened condensed milk all together until combined.
4. Cover and set in refrigerator until well chilled, 3-4 hours. Or try power-chilling it in the freezer but watch carefully!
5. Pour into ice cream maker and churn it up according to maker's instructions. I churned it up for about 25 minutes.

Enjoy this simple and delicious recipe! And maybe use the buzz you get from it to power-clean your house or write a novel!

xo