Vietnamese Coffee Ice Cream Recipe

1. 1

   In a heavy-bottomed saucepan, whisk together egg yolks and coffee until well combined. Whisk in half and half and condensed milk until fully incorporated.

2. 2

   Place pot over medium-low heat and cook, whisking frequently, until a custard forms on a spoon and a finger swiped across the back leaves a clean line, or until custard temperature reaches 170u00b0F. Stir in salt to taste.

3. 3

   Strain custard through a fine mesh strainer and chill in either ice bath or refrigerator until it is very cold, about 40u00b0F. Churn in ice cream maker according to manufacturer's instructions, then transfer to an airtight container and to harden in freezer for at least 4 hours before serving.

* Per serving · 4 servings · Values may vary.

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