I know I haven’t posted in a while. The procrastinating me has been over thinking what to make and what not to make, and basically didn’t end up making anything. Anyhow, back to business –
I am one of those people who can’t start their day without coffee. Monday through Friday, before I can even bother checking my emails, its a cup of coffee that has come to my rescue over the past two years. Basically, I can’t be approached or spoken to until I have caffeine in my body.
Anyway, so I was going through ‘The Perfect Scoop’ by David Lebovitz, which happens to be my go to ice cream repository, I came across a deliciously sweetened Vietnamese Coffee Ice Cream recipe. I had tried a Bubble Tea version of the Vietnamese Coffee earlier this month in Singapore, and that is when inspiration struck.
While the temperature in Delhi soared to a solid 46 degrees celsius, I decided to make this frozen treat for my family, probably the only form of coffee cool enough this summer.
I made ice cream sandwiches. I baked chocolate sablé, a very short and crumbly biscuit which is super dark-chocolately and not very sweet, and goes very well with this ice cream.
Heres what you will need:
- 600 gms condensed milk
- 375 ml espresso
- 125 ml light cream
- and heap of instant coffee powder
All you need to do is:
- In a large bowl whisk together the condensed milk, espresso and light cream until you have a cohesive liquid mixture in front of you. Chill in the refrigerator, preferably over night.
- Next morning, sprinkle over the instant coffee power and place the liquid in the ice cream maker and churn as per manufacturers instructions.
- Sandwich it between your favorite chocolate/ vanilla cookies and beat this heat!
Note: This recipe also works as a great no churn recipe. Just mix all the ingredients together and freeze for about 18 hours.