Inspired by the invigorating flavors of Vietnamese Iced Coffee (Cafe Sua Da), this dessert from chef/writer Chloe Polemis will cool off your summer days.
Café Sua Da Ice Cream
A delicious Vietnamese-coffee flavored ice cream.
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- 2 cups whole milk, divided
- 4 teaspoons cornstarch
- 1½ cups heavy whipping cream
- ⅔ cup sweetened condensed milk
- ⅓ cup sugar
- 3 tablespoons ground dark roast Vietnamese coffee, such as Trung Nguyên
- ¼ teaspoon kosher salt
- 3 tablespoons cream cheese, softened
- 1 cup chocolate-covered espresso beans (optional)
- In a small bowl, stir together ¼ cup milk and cornstarch; set aside. In a large saucepan, stir together remaining 1¾ cups milk, cream, condensed milk, sugar, coffee, and salt; bring to a boil over medium-high heat. Reduce heat to simmer, and cook for 4 minutes. Remove from heat, and let stand 5 minutes.
- Strain milk mixture through cheesecloth or a fine-mesh sieve, discarding solids. Return mixture to saucepan, and bring to a low boil over medium heat; stir in cornstarch mixture, and cook, stirring frequently, until thickened, about 2 minutes.
- Whisk in cream cheese until smooth. Remove from heat, and let cool 30 minutes.
- Freeze mixture in ice cream maker according to manufacturer’s instructions. Ice cream will be soft. For firmer ice cream, transfer to an airtight container, and freeze until firm, approximately 2 hours. Garnish with chocolate-covered espresso beans, if desired. coffees.
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