Vietnamese Coffee Ice Cream

1. 1

   In a medium saucepan, combine the whole milk, condensed milk, ground coffee and salt and bring to a simmer.

2. 2

   Remove from the heat and let stand for 20 minutes.

3. 3

   Strain through a fine sieve lined with several layers of moistened cheesecloth.

4. 4

   Return the steeped milk to the saucepan and bring to a simmer.

5. 5

   In a bowl, whisk the egg yolks until slightly pale.

6. 6

   Gradually whisk in the hot milk; refrigerate until cold.

7. 7

   Freeze the custard in an ice cream maker.

8. 8

   Transfer the ice cream to a container and freeze until firm enough to scoop.

* Per serving · 4 servings · Values may vary.

No additional tips available.