Vietnamese Coffee Ice Cream (with Chocolate Chips)
Get ready for summer with this easy recipe for Vietnamese coffee ice cream. It includes espresso powder, condensed milk, and as a bonus, also chocolate chips! No churn method included in the notes.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 ¾ cup whole milk
- 1 ¼ cup heavy cream
- 6 egg yolks
- ¼ cup condensed milk
- ¼ cup granulated sugar
- 1 tbsp espresso powder
- 1 tsp vanilla extract
- 1 oz dark chocolate
- 1 tsp coconut oil
Instructions
- 1
Combine whole milk and heavy cream in a sauce pan. Heat for 1-2 minutes until hot. Turn off the heat.
- 2
Whisk together egg yolks, condensed milk, and granulated sugar. Add 1/4 cup of the hot cream into the egg mixture to temper the eggs. Mix the eggs and hot cream, and then pour that mixture into the sauce pan.
- 3
Add espresso powder and vanilla extract. Turn the heat back on and mix the ice cream base until well combined.
- 4
Continue heating the ice cream base until the cream reaches 170 degrees F. Use a candy thermometer to measure the temperature of the cream.
- 5
Pour the cream through a fine mesh sieve into a large bowl. This will get rid of any egg or milk solids in the cream.
- 6
Put ice cream base in the fridge for 3 hours or overnight.
- 7
Pour the cream into an ice cream maker and churn for 10-15 minutes.
- 8
While the ice cream is churning, combine the chocolate and coconut oil. Microwave in 20 second intervals until the chocolate is melted. Mix together.
- 9
After the ice cream has churned for 5 minutes, drizzle the melted chocolate into the churning ice cream. The cold ice cream will harden the chocolate.
- 10
The resulting ice cream after 10-15 minutes should be slightly harder than soft serve.
- 11
Spoon the ice cream into a freezer safe container and freeze overnight.