Vietnamese Coffee Ice cream
It melts faster than the Arctic ice !
What's the cure for these hot summer days ?!
I've been checking the local library's online catalogue hoping for more books of David Lebovitz .
Okay , it's The Perfect Scoop that I've kept checking out ....
Sadly , no listing of this as of now ...
Maybe I'll just buy it instead -__-"
I've been drinking coffee sweetened with condensed milk since time immemorial but never thought of calling it Vietnamese coffee ! lol
Warning though , 'tis really really sweet ! Check out the coffee and condensed milk ratio ....
It is not for the faint-hearted , you know , watching your sugar intake .
But hey ! You only live once ! lol
Though this ice cream of mine won't set properly , more like a slurpee pfffftttttt
Will go to the bookstore later ......
Slurpee , anyone ?!
Recipe from The Perfect Scoop by David Lebovitz via scoopadventures.com
1 1/2 cups / 600 grams condensed milk
1 1/2 cup / 375 ml brewed coffee
1/2 cup half and half
big pinch of finely ground dark roast coffee
* Combine all ingredients together and whisk until well combined . Chill in the fridge and churn into the ice cream maker . Transfer to the freezerproof container and freeze for about 4 hours or overnight .