PROMOTE BRENDAN PANG’S CLASS: “COOK LIKE A STAR, WITH A STAR: BRENDAN PANG IN MAY”

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Vietnamese Coffee Icecream

Servings
4 person
Prep
20 m
Cook
60 m

Recipe By: Mr Icecream

Vietnamese Ice Coffee is an intensely brewed coffee concentrate that drips down into a tall glass of ice and a big spoonful of sweetened condensed milk. If you love coffee, and have only tried weak, watered down coffee served over ice, you're in for a big awakening.

Ingredients

Directions

1

Combine cream, coffee, salt and cinnamon in a saucepan over medium-high heat. Bring to a boil and remove from heat let it sit on the bench for 20 minutes.
2

Strain cream mixture into saucepan and return to medium-high heat until heated through. Beat sweetened condensed milk and yolks in a medium bowl until smooth. Slowly whisk in hot cream mixture until smooth; cover with plastic wrap, pressing it against the surface of the custard. Chill custard completely.
3

Pour custard into an ice cream maker and process until churned and thick. Transfer to an airtight storage container; freeze until set, at least 4 hours.