Trying various cuisines from around the world is fun, it’s also a great way to learn about each culture, it’s people and what is important to them. Vietnamese iced coffee, known as
Ca phe da or cafe da, is rich and sweet- containing a dark roast coffee with nearly half as much sweetened condensed milk. This simple ice cream recipe takes cafe phe da to a new level! This easy recipe is great if you don’t want to make a custard base ice cream, which requires cooking/tempering egg yolks.
1 can (14oz) Sweetened Condensed Milk
1 1/2 c. Double Strength Brewed coffee or expresso
1/2 c. Heavy Cream
1 tsp of the coffee grounds (finely ground)
Combine all of the ingredients in a bowl until smooth. If the coffee was hot and you’re impatient like me, you can place the entire bowl in an ice water bath to hasten the process.
Otherwise, place the bowl into the fridge until cold.
Process in your ice cream maker (according to the manufacturers’ directions). In our case, we’re using a KitchenAid mixer with the Ice cream bowl attachment (which has been chilled overnight).
It takes approximately 20-22 minutes for the ice cream to triple in volume. Pour into bowls, Cover & let ripen for several hours.
**Please note, there is a BIG difference between sweetened condensed milk and evaporated milk, they are NOT interchangeable in recipes.