I've been tossing around the idea of making a cafe sau da, or Vietnamese ice coffee, flavor but I wasn't sure how well condensed milk would freeze. Awesomely enough, my cousin chi Khanh brought these concentrated base of it to a family gathering. It's made by Lee's Sandwich, a chain of banh mi (Vietnamese sandwich) fast-food restaurants. I used the triple shot formula for this recipe. All in all, it turned out really good but it wasn't quite as sweet and strong as cafe sua da. I think it's just the inevitableness of having cream and sugar as part of the ice cream base...
Vietnamese Coffe Ice Cream
- 1 c. plus 2 tbs. whole milk
- 1 tbs. corn starch
- 1 1/4c. Heavy whipping cream
- 1 c. sugar
- 1 tbs. condensed milk
- 1 tsp. vanilla
- 1/2 c. Lee's Sandwich triple shot cafe sua da
- Whisk 2 tbs. of milk with corn starch in small bowl, set aside
- In medium saucepan over medium heat, add sugar, whipping cream, and triple shot cafe sua da concentrate and allow to come to simmer.
- Remove saucepan from heat and whisk in corn starch slurry, condensed milk, and vanilla.
- Refrigerate overnight
- Follow ice cream maker's directions, then freeze for at least 2 hours before serving