VIETNAMESE COFFEE ICE CREAM

Vietnamese Coffee Ice Cream
Slightly adapted from recipe in The Perfect Scoop by David Lebovitz
Makes 1 quart

I made my version with strongly brewed coffee instead of espresso.  After I combined the ingredients, I felt the ice cream base needed a stronger coffee flavor so I added about 1/2 teaspoon instant espresso, hence the last ingredient.  The addition of instant espresso depends on your tastes and how strong you brew your coffee/espresso.

1 1/2 cups (600 g) sweetened condensed milk
1 1/2 cups (375 ml) strongly brewed coffee or brewed espresso
1/2 cup (125 ml) half and half
Big pinch finely ground dark roast coffee
Instant espresso to taste

Combine sweetened condensed milk, coffee, half and half, and ground coffee in a medium bowl and whisk until combined.  Add instant espresso, if needed, and stir.  Chill mixture in the refrigerator until completely cool, about 2 hours.  Freeze in your ice cream maker according to the manufacturer’s instructions.