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Vietnamese Coffee Ice-Cream
No, we don't sell it, but we had a lot of fun making it!
This recipe is really easy to make (requiring no cooking), tastes
amazing and conveniently uses large quantities of our products.
You don't need an ice-cream machine, but if you do have one the
texture will probably be better.
Why not give it a go?
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Ingredients
1 can VN condensed milk
1/2 cup + 1 tsp TN coffee
1/2 cup single cream.
That's all!
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Method
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You need a 250ml cup like this one, which conveniently
holds one whole can of condensed milk.
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Make some strong coffee. Here's how I do
it. Fill half the cup with your favourite TN coffee, then put it in
a cafetiere.
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Add two cups boiling water and leave to brew for 5 minutes
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While the coffee is brewing, empty the condensed milk
into a mixing bowl. If you are using our condensed milk, just use the whole
can. If you are not, then you ruddy well ought to be.
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Push the plunger on the cafetiere, and pour out one cup of
brewed coffee. Add it to the milk in the mixing bowl
Then add half a cup of single cream, and stir the whole lot until
mixed well.
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Chill the mixture well in the fridge for 2-3 hours, then if you are
using a machine, pour the mixture in the machine and add one teaspoonful
of ground coffee.
Churn until set, then freeze well in the freezer.
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Voila!
To serve, soften the the ice-cream slightly by putting it in the fridge for 30
minutes (but never refreeze melted ice-cream).
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If you do not have a machine, add the teaspoonful of ground coffee to the chilled mixture,
stir well, then freeze. Remove the bowl from the freezer once every hour and whisk the mixture to prevent ice-crystals
forming. You will probably need to do this about 5-6 times. This works nearly as well as using a machine
but you've got to remember to whisk it!
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