Vietnamese Coffee Ice Cream with Condensed Milk Swirl

Rich and creamy Vietnamese coffee ice cream with a sweet condensed milk swirl. This ice cream is intensely flavored and incredibly satisfying.

Prep Time

20 minutes

Total Time

35 minutes

Calories

435 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.21/serving

Season:

Meal Type:

Cuisine:

Dietary:

Mood:

Ingredients

Servings

2cupsHeavy Cream

£3.50

1cupWhole Milk

£0.60

0.8cupGranulated Sugar

£0.40

4Egg Yolks(Large)

£1.20

4tablespoonsInstant Coffee(High quality, preferably Vietnamese)

£0.50

0.5cupHot Water(To dissolve the coffee)

1teaspoonVanilla Extract

£0.25

0.5cupSweetened Condensed Milk

£0.80

Total Cost

£7.25

£1.21 per serving

Instructions

1.
In a small bowl, dissolve the instant coffee in the hot water. Set aside to cool slightly.
2.
In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is steaming, but not boiling.
3.
While the milk mixture is heating, whisk the egg yolks in a separate bowl until pale and slightly thickened.
4.
Slowly drizzle a small amount of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs. This prevents them from scrambling.
5.
Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly with a wooden spoon or heat-resistant spatula, until the custard thickens enough to coat the back of the spoon (about 5-7 minutes). Be careful not to overheat, or the custard will curdle. The temperature should reach around 170-175°F (77-79°C).
6.
Remove the saucepan from the heat and stir in the dissolved coffee and vanilla extract.
7.
Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps.
8.
Cover the bowl with plastic wrap, pressing the plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until completely chilled.
9.
Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-30 minutes.
10.
While the ice cream is churning, place the sweetened condensed milk in the refrigerator to chill (this will make it easier to swirl).
11.
Once the ice cream is churned, transfer half of it to a freezer-safe container. Drizzle half of the chilled sweetened condensed milk over the ice cream. Repeat with the remaining ice cream and condensed milk.
12.
Use a knife or skewer to gently swirl the condensed milk into the ice cream. Be careful not to overmix, as this will cause the swirl to disappear.
13.
Cover the container tightly and freeze for at least 2-3 hours, or until firm enough to scoop.
14.
Serve and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (130g)

435 kcal / 1820 kJ

Carbs

37g

14% of RDA

Fat

30g

43% of RDA

Protein

12% of RDA

Detailed Breakdown

Fibre

0 g

Sugar

36 g

40% of RDA

Sodium

70 mg

3% of RDA

Saturated Fat

19 g

95% of RDA

Chef's Tips

For a stronger coffee flavor, use more instant coffee or brew a shot of espresso and add it to the mixture.

If you don't have an ice cream maker, you can try the no-churn method: Pour the ice cream base into a freezer-safe container and freeze for 30 minutes. Then, remove from the freezer and whisk vigorously to break up any ice crystals. Repeat this process every 30 minutes for about 2-3 hours, or until the ice cream is firm. This results in a slightly icier texture.

Adding a pinch of salt can enhance the flavors.

Adjust the sweetness to your liking by adding more or less sugar.

For a richer flavor, use full-fat ingredients.

You can substitute the instant coffee with strongly brewed coffee (cooled) but reduce the milk by 1/2 cup to maintain the ratio.

Cooking Equipment

Saucepan

Whisk

Ice Cream Maker

Freezer

Wine Pairings

No wine pairing suggestions available for this recipe.

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