I followed a recipe for Vietnamese coffee ice cream that I got from David Lebovitz's book The Perfect Scoop. I was looking forward to this because all there is to it is making coffee and mixing shit. And its always nice to develop some non-custard styles. I fucking love Vietnamese coffee, and having never made an ice cream with real coffee I was eager to get to it. Usually I use instant coffee. This ice cream had such a stronger coffee taste I will never use the instant again. I was hesitant to use actual coffee because I thought adding all the coffee would thin out the ice cream into more of an ice, but it was well worth any textural thinness for the taste. The ice cream came out great anyway, not too thin or icy.
The first step was to make one and a half cups of strong espresso. That was easy enough. Once the espresso cooled down I mixed it with condensed milk and half and half. I let that cool in the fridge over night and froze it up in the morning. The recipe called for some fine ground coffee to be mixed in, but I opted out of that.
No comments:
Post a Comment