An ice cream maker has been on my "to-buy-list" for the looongest time. Everytime I go into the Bed Bath and Beyond store, I tell OCT that I am going to get it once we moved to Atlanta.
You proud owners of ice cream makers out there have no idea how tortured I was, watching these talented and imaginative people posted their ice creams photos on their blogs. If it's not for the move, I would have gotten mine loooooooong ago. OCT never understood my fascination with ice cream maker. "What's wrong with store bought ice creams?" He asked. Nothing, honey. But I just want to make my own wacky flavors. Like this Vietnamese Coffee Ice Cream.
I am inseparable from my nifty Vietnamese coffee filter ever since I bought it few weeks ago. That potent little cup of coffee is all I need to stay alert for the whole day. Because I use much less condensed milk than the restaurants, I don't feel too guilty drinking on a daily basis. Oh,I digress.
So I decided it would only be fitting to make my first batch of ice cream with my latest obsession- Vietnamese Coffee. The ice cream tastes almost like the iced Vietnamese Coffee, and that's the way I like it. OCT, being a non-coffee drinker, thinks that it is not sweet enough, and the coffee flavor is too overpowering.I guess that means more for me, which is always better:D)
Not the perfect scoop yet, but at least it is a start.
p/s: The lovely Tartelette made a version of Vietnamese Coffee Ice Cream sometime ago, and here's her version.
Pichet Ong's Vietnamese Coffee Ice Cream
2 cups whole milk
1 cup plus 2 tablespoons sweetened condensed milk
1/2 cup ground Vietnamese coffee
Pinch of salt
6 large egg yolks
In a medium saucepan, combine the whole milk, condensed milk, ground coffee and salt and bring to a simmer. Remove from the heat and let stand for 20 minutes. Strain through a fine sieve lined with several layers of moistened cheesecloth.
Return the steeped milk to the saucepan and bring to a simmer. In a bowl, whisk the egg yolks until slightly pale. Gradually whisk in the hot milk; refrigerate until cold. Freeze the custard in an ice cream maker. Transfer the ice cream to a container and freeze until firm enough to scoop.