If you know what we're talking about, you're know we're talking about something incredible. Vietnamese coffee is super strong, often spiked with a little cinnamon, and served with sweetened condensed milk. We've turned it into a frozen cuatard--and the results are smooth, a little chewy, and very satisfying.
This recipe is actually half of a duo found in our book À LA MODE. If you'd like to see the full pairing (with a chocolatrre nut cake, as pictured above), click here for a look at the book.
And if you haven't heard the kicky podcast about this frozen treat, click here to find it on iTunes, or here to find it on the aggregator stitcher, or click the link at the bottom of this post to open it up right in your browser.
VIETNAMESE COFFEE FROZEN CUSTARD
Makes about 1 quart
- 2 cups heavy cream
- 1/2 cup dark-roasted coffee beans
- One 2-inch cinnamon stick
- 1/2 teaspoon salt
- One 14-ounce can sweetened condensed milk
- 4 large egg yolks, at room temperature
1. Heat the cream, coffee beans, and cinnamon stick in a large saucepan set over medium heat until bubbles fizz around the pan's perimeter. Remove from the heat, cover, and steep for 30 minutes.
2. Strain the mixture through a sieve and into a large bowl. Discard the beans and cinnamon stick. Stir in the sweetened condensed milk and return the mixture to the saucepan. Set it over low heat and warm until puffs of steam come off the surface.
3. Meanwhile, beat the eggs in a large bowl with an electric mixer at medium speed until creamy and smooth, about 2 minutes.
4. Beat about half the warm cream mixture into the eggs until smooth, then beat this mixture back into the remaining cream mixture in the pan. Set over low heat and cook, stirring constantly, until the custard thickly coats the back of a wooden spoon and the temperature reaches 170F, 3 to 6 minutes.
5. Strain through a sieve into a bowl. Refrigerate for at least 4 hours or up to 2 days, covering with plastic wrap once cold.
6. Prepare an ice cream machine. Stir the custard one more time, then freeze it in the machine according to the manufacturer's instructions. Serve at once or pack into a container and store, sealed, in the freezer for up to 2 months (as if).