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.

Posted per request of JPOT via Twitter.

The DL ice cream bible below:



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  • I have to admit, when I heard of the idea at first – I was really intrigued. This sounds delicious – and will be my weekend project. Big ups for the “OG Vietnamese” recommendation of Trung Nguyen coffee grinds.

  • H is a lucky girl!

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  • I want some! I’m making VNese beef stew for trade. 🙂

  • Liz


  • So true about David Lebovitz. I thought I was so smart for coming up with a recipe for kinako ice cream a couple years ago, right before The Perfect Scoop came out. Then someone told me he had a recipe for kinako ice cream in the book. The man is an ice cream genius.

    And this recipe looks amazing.

  • mmm, no-cook is my kind of recipe… but now i have to get an ice cream maker! i’m going to blue bottle this afternoon

  • You do good work, Tony C! My people are very proud of you.

  • I don’t think you have any idea how much I’ve heard about your amazing homemade ice creams … So 2 questions
    1) What ice cream maker do you use, and
    2) When am I getting some of your creations? 😛

  • TonyC

    Fi: ice creams will greet you on Saturday. I’m all about douchey cookware, so we got the “Wolfgang Puck” 1.5 qt machine with built-in compressor. It is tops!!

  • Oh my Oh my. I need some of that!

  • damn hardcore! I’m going to try this as I got the TN coffee in my pantry right now

  • jenni h

    nice post!

  • great post! makes us want to go out and buy a ice cream maker! We prefer cafe du monde as well.

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  • this sounds so freaking amazing. someone brought me back one of those little coffee drippers from vietnam — this is a perfect application for it!
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  • I have one about gas stove too. It looks like we took different angles on the same topic. 🙂

  • Wow another interesting twist on ice cream cool
    .-= Ice Cream Sorbet Maker ´s last blog ..Fav Makeup Removers (& how to use them) =-.

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