This is totally lifted from David Lebovitz’s book. Obviously. Not one ice cream making groupie can churn a quart without quoting Mr. L. We’re all his bitch.
I wanted to make this after tasting Blue Bottle Viet Coffee flavor at Humprey Slocombes a few months back. A few weeks ago, voila, I see Mr. L hath proclaimed his love for V-coffee. This ice cream contains all that is awesome in my comfort square: ca phe sua da and ice cream.
While Mr. Lebovitz has eons of experience in merry dessert making, I generally find “normal” (and by normal, I mean “American”) dessert sickeningly sweet. Add that to the general snarkiness found on these pages and you get the below hacked recipe:
3/4 cup of condensed milk. (vs 1.5 cups of condensed milk)
1.5 cups of cà phê
1 1/4 cup of heavy cream (vs .5 cup of heavy ceam)
pinch of coffee grind.
My ratio yields a extremely “creamy” (read: fattening, high butter fat content, will turn you into heifer, leaves butter smell in your cup, etc.) ice cream that’s low(er) in calories. There’s really no good way out of this health disaster. You can have low-fat product, or you have a low-calories product. Have too little of both and the dessert tastes like ass. Between the Lebovitz’s ratio and mine, I prefer mine. Obviously.
I use the Cafe Du Monde (chicory) grind in a ca phe dripper to maintain some sense of “authenticity”. Both are cheaply available at your local Vietnamese grocer.
The procedure is amazingly simple. Make cà phê. Use the warmth from the cà phê to dissolve the condensed milk. Combine everything together in non-reactive bowl, stir and cool in fridge for 2+ hours. Churn in ice cream maker. For me, with the “Wolfgang Puck” ice cream maker, this recipe churns to near solidity at only 25 minutes after refrigerating the custard. Eat instantly. The ice cream will not be slushy due to high fat content. Freeze in air tight container if you want to a hardened product. If you’re snooty, you’ll use Blue Bottle, if you want to be REAL Vietnamese OG, you’d buy the imported Trung Nguyen coffee grinds.
The DL ice cream bible below:
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