Add a Scoop of Delight to Your Day with Coffee Vietnamese Coffee Ice Cream

 While we all love our coffee warm and in a beautiful cup, magical items like coffee beans shouldn't be limited to one single use when it can create several wonders, like ice cream. Sure, you must be thinking, why would you do that, but the question is why not? 

For any coffee lover with an adventurous heart, trying out Vietnamese coffee ice cream will not be short of an exciting adventure. But why did we mention Vietnamese coffee particularly, you ask? The reason being, ice-cream is anyway sweet, and using the regular Arabica coffee beans won't add much difference to it. Yes, you'll get the traditional taste of coffee, but Vietnamese coffee is the way to go if you want your coffee ice cream to have more volume and a rich taste profile.

The robusta coffee beans having more caffeine content naturally gives a  bitter kick to the sweetness of the ice cream leading to a much more layered overall taste. If reading this far has already activated the tastebuds on your tongue, let us help you with an easy Vietnamese coffee ice-cream recipe.

Let us look at the ingredients required first:

• 1 and 1/2 cups of whole milk.

• ¾ cup of sugar.

• 1 and ½ cup of whole  Vietnamese coffee beans. (you can go for decaffeinated ones if you cant consume caffeine for any reason)

• Pinch of salt.

• 1 and ½ cups of the whole cream.

• 5  egg yolks.

• ¼ teaspoon of Vanilla extract for flavoring

• 1 teaspoon of fine grounded robusta coffee blend.

Now that we have the list of ingredients, let us put on our chef hats and go down the frosty road.

1. Heat the whole milk with ½ cup of cream and coffee beans for some time till it gets warm and steamy.  Remove the mixture from heat and let it steep for around 1 hour at room temperature.

2. Pour the remaining 1 cup of cream into a separate metal bowl sitting on a bed of ice cubes and keep a mesh strainer on it.

3. Reheat the milk and coffee beans mixture (not boiling). After that, in a separate bowl, start whisking the egg yolks and slowly keep mixing the milk to it in order to temper the egg yolks. Remember, if the milk is too hot, it will end up boiling the egg, making it useless. Put the egg yolk mixture on a saucepan.

4. Stir the milk, coffee, and egg custard on heat till it reaches a thick consistency. As soon as the mixture loses its runny texture, which usually takes around 10 minutes, turn off the heat.

5. Strain the mixture using the mesh strainer using pressure to get as much coffee flavor as possible in the ice cream. Mix the fine grounded robusta coffee blend and vanilla extract to the strained mixture and stir until cool.

6. As the mixture gets cold, put it in the refrigerator and chill it properly. Then take and pour the mixture in your desired ice-cream maker and follow the timings set by the manufacturer to freeze it properly. 

A Few Words before Wrapping Up

Voila, your Vietnamese coffee ice cream is ready to be enjoyed. We hope you’ll love this special recipe. And to make things sweeter, we recommend you to get your coffee beans and robusta blend coffee from The Caphe Vietnam. Not only do they sell authentic Vietnamese coffee products, but you can also get some sweet deals on your orders.