Vietnamese Coffee Ice Cream

• Vegetarian
• Gluten free

• Canned Goods

  • 1 (14-ounce/400 g can evaporated milk

• Baking & Spices

  • 2 oz Coffee beans
  • 1 Scraped from 1 vanilla bean, seeds
  • 1 Generous pinch Sea salt, fine-grain

• Dairy

  • 1 (14-ounce/400 g can sweetened condensed milk, sweetened
  • 1 1/2 cups Heavy cream

Found on steamykitchen.com

Ingredients

• 1 (14-ounce/400 g) can evaporated milk
• 1 (14-ounce/400 g) can sweetened condensed milk
• 1 1/2 cups (355 ml) heavy cream
• 2 ounces (60 g) coffee beans, ground (see note above)
• Seeds scraped from 1 vanilla bean, or 2 teaspoons pure vanilla extract
• Generous pinch of fine-grain sea salt
• TOPPINGS: Fine ground coffee, sea salt, store-bought caramel

Directions

• Combine the evaporated milk, condensed milk, cream, coffee, vanilla, and salt in a saucepan set over medium heat. Cook, whisking often, until the mixture begins to steam. Remove from the heat and let steep for 20 minutes. Using a fine-meshed strainer or a coffee filter, strain the liquid into a bowl. Cover and chill for at least 3 hours, but preferably overnight. Freeze according to your ice cream maker’s directions. To serve, top the Vietnamese Coffee Ice Cream with a pinch of ground coffee, caramel and a pinch of sea salt.