Vietnamese Ice Cream



  • Milk 470 g 1 lb .48 oz 47%
  • Heavy cream 250 g 8.82 oz 25%
  • Milk powder 45 g 1.59 oz 4.5%
  • Sugar 155 g 5.47 oz 15.5%
  • Ice cream stabilizer 3 g .11 oz .3%
  • Egg yolks 70 g 2.47 oz 7%
  • Vietnamese instant coffee (see Resources) 7 g .25 oz .7%


  1. Make the base following the modern ice cream method. The instant coffee is added just after the yolks.
  2. Once the base has cooled, let it age for at least 4 hours before churning.
  3. Meanwhile, put a sheet of flexible silicone half-domes that measure 5 cm/2 in base diameter by 4 cm/1.5 in high on a sheet pan and then freeze.
  4. Churn the base and pour it into a piping bag. Pipe the churned ice cream into the prepared molds and even out the top with an offset spatula. Reserve frozen, keeping the exposed surface well covered to prevent freezer damage.
  5. You may melt these domes down if they are frozen for more than 5 days and then re-churn them.