Hunkering for that after dinner treat? Try this recipe for Vietnamese Coffee Ice-Cream.
1 1/2 cups (240 g) sweetened condensed milk
1 1/2 cups (375 ml) brewed espresso (or very strongly brewed coffee)
1/2 cup (125 ml) cream
Big pinch of finely ground dark roast coffee
Place the condensed milk, espresso and cream in a bowl and whisk together until combined.
Add the ground coffee and whisk in.
Chill the mixture thoroughly, then freeze in your ice-cream maker according to the manufacturer’s instructions.
Take out 10 minutes before serving to allow the ice cream to soften to scoopable consistency.
Recipe courtesy of Chocswirl, gluten free food blog.