Vietnamese Coffee Ice Cream
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180ml/6flozs Vietnamese or espresso coffee (3 shots)
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200ml/7ozs sweetened condensed milk
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400ml/14flozs pure cream
Freeze the ice cream bowl of a churner about 24 hours ahead of time. Make sure that it reaches at least -10C to freeze hard (when you shake it, you shouldn't hear any liquid sloshing about). This can also be done without an ice cream churner.
Step 1 - Whisk the coffee with the sweetened condensed milk and mix well to combine. Then whisk in the cream.
Step 2 - Churn in the ice cream churner for 10 minutes. Freeze until set.
Step 3 - If not using an ice cream churner, freeze for a few hours until slushy but not completely set (I find that some freezers freeze really quickly while others take longer so just check the consistency) and then blend in a food processor to break up any ice crystals. Repeat once more.