Vietnamese Coffee Ice Cream

This is about 100 kinds of awesome. We brought this to a recent family get together.  In about 10 minutes, there wasn’t a drop left, which was a good thing because, served right out of the ice cream maker,  this is a very soft-serve type ice cream.  I highly recommend home made ice cream (no fillers, no chemicals) for ice cream “purists.” An electric ice cream maker (no cranking) is the bomb.

Adapted from: – the Vietnamese Coffee Ice Cream version was provided by this food blogger to the cookbook Blog Aid – Recipes for Haiti.

1 14 oz. can evaporated milk

1 14 oz. can sweetened condensed milk

250 ml. (8 ounces) whipping cream

1 tsp. vanilla extract

3 T. instant ground espresso (such as Nescafe)

Fudge sauce, optional

Combine all ingredients except fudge sauce in a medium saucepan over medium heat.  Cook, whisking often, until the mixture begins to steam.  Remove from heat and let sit for 20 minutes.  Strain mixture into a bowl.  Cover and chill for at least 3 hours.  Place into the ice cream maker and freeze according to its’ directions.  Our electric ice cream maker took about 30 minutes to freeze this into the consistency of a soft-serve ice cream.

At this point, you can serve with commercial fudge sauce (totally optional) or transfer into a freezer-safe container and freeze it for about 6 hours.  This makes one quart, and served nine of us.