Vietnamese Style Coffee Ice Cream

Servings

10

Ready In:

6-8 hours

Drink with:

espresso

Good For:

dessert, afternoon

About this Recipe

By: Heather Denny Vietnamese iced coffee, also known as cà phê đá or cafe da (Vietnamese: cà phê đá, literally „ice coffee“) is a traditional Vietnamese coffee recipe. Usually, cà phê đá is made using medium to coarse ground dark roast Vietnamese-grown coffee (usually Robusta as Vietnam is one of the top producers of Robusta coffee in the world) with a small metal Vietnamese drip filter (phin cà phê). After the hot water is added, it slowly drips hot coffee into a cup placed underneath. The resulting cup of hot coffee is then quickly poured into a glass full of ice cubes. A popular way to drink Vietnamese coffee is cà phê sữa đá, which is Vietnamese iced coffee with sweetened condensed milk. This is done by filling up the coffee cup with 2-3 tablespoons or more of sweetened condensed milk prior to the drip filter process. At BlauesHaus we decided to create a coffee ice cream that is reminiscent of the traditional Vietnamese Coffee Ice. We then finished it with roasted peanuts which were caramelized in dark muscovado syrup.

Ingredients

300ml condensed milk
300ml cream
300ml cold drip coffee
150 grams unsalted, toasted peanuts
dark muscovado syrup *

The kind of condensed milk we mean here is the one that comes in a can and is thick like syrup. We used our Abyssinian Mocca for this because we’re rather in love with it’s rum pot note and thought it would work well for ice cream. *See Cook’s Notes*

Step by Step Instructions

Step 1

While you are still roaming around the kitchen in the monring, getting ready to make your first cup of Blaues Haus coffee, get out a dish with a lid and put in the raisins. Cover the raisins with bourbon and put on the lid. Now, make your Blaues Haus coffee, drink and sigh appreciatively.

Step 2

An hour before you plan to have the bread pudding, grease a baking dish well with some butter and then slice the baguette. We kept our slices to about 1,5 to 2 cm thick. Line the baking dish with the baguette slices.

Step 3

Mix the melted butter, milk, cream, sugar, eggs, spices and vanilla together. Blend well and pour over the baguette slices. Sprinkle your bourbon soaked raisins over the top while reflecting that bourbon soaked raisins are better than the plain ones. Let stand for 30-40 minutes or until the bread slices have puffed up a bit.

Step 4

In a pre-heated oven ( 160°) bake your pudding for about 30 minutes or until it just startes to turn golden brown. Serve warm. See Cooks Notes for serving ideas.

Cook’s Notes

A variation of this would be the Italian “affogato” which is a scoop of ice cream with an espresso poured over it. In this case, I would reccomend leaving off the peanuts and just topping it with a crunchy biscotti.