Vietnamese Coffee Ice Cream

Name: Vietnamese Coffee Ice Cream
Yield: Makes about 1 quart
Cuisine: Vietnamese
Ingredients: 7 large egg yolks; ¼ cup Vietnamese or Café du Monde ground coffee; 3¼ cups heavy cream; ¼ teaspoon salt; 1¼ cups sugar; ¾ cup whole milk; 1 vanilla bean, halved lengthwise and seeds scraped

Preparation info

Makes about
1 quart

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

I love drinking Vietnamese coffee, but I enjoy it even more in this frozen form. If you can’t find Vietnamese or Café du Monde ground coffee, you can also make this with good ground French Roast.

Ingredients

¾ cup whole milk
1 vanilla bean, halved lengthwise and seeds scraped
¼ teaspoon

Method

Bring the milk, vanilla (both seeds and pod), salt, and half the cream to a simmer over medium heat in a large saucepan. Remove from the heat and set aside.
Put the sugar in a small saucepan and add just enough water to wet it, about 1 tablespoon. Shake the pan to distribute the sugar and water and caramelize over medium-high heat, shaking the pan occasionally.

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