Vietnamese Coffee Ice Cream Recipe (Cá Rem Cà Phê)

March 13, 2019Van

Prep time: 6 hours 30 minutes

Cook time: 10 minutes

Serves: 8

I am a self admitted coffee ice cream addict! My husband is so sick of catching me down the ice cream aisle drooling over the Haagen Dazs (both coffee pint and bars) that he teases me about my said addiction every time we have ice cream. Rather than give in and quit coffee ice cream, I decided to double down and make the ultimate version at home using one of my favorite kitchen appliances – the Nostalgia Ice Cream Maker (purchase here) which uses ice & salt to make the ice cream. It works much better than the machines with the freezing bowls.If you’ve never made your own homemade ice cream don’t be scared—you’re in for a real treat. The flavor and texture are remarkably better; creamier and far more intense than anything you can buy out. Trust me on this.

*Xanthan Gum (purchase here) is optional in this recipe, if you love making ice cream at home, then it’s worth having in your pantry – it creates creamier and smoother ice cream because it helps prevent the formation of ice crystals.

Vietnamese Coffee Ice Cream Recipe (Cá Rem Cà Phê)

March 13, 2019 Van

Prep time: 6 hours 30 minutes
Cook time: 10 minutes

Serves: 8

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Ingredients

2 Cups Heavy Cream
2¼ Cups Whole Milk
4 Egg Yolks
14 oz can of Sweetened Condensed Milk
5 Tablespoons Ground Coffee, Cafe Du Monde or Trung Nguyen brand work well
¼ Teaspoon Xanthan Gum, optional

Method

1)
In a large bowl, add 4 Egg Yolks, 14 oz can of Sweetened Condensed Milk and ¼ Teaspoon of Xanthan Gum – whisk well and set aside.
2)
Heat 2 ¼ Cups of Whole Milk in a sauce pan on med-low heat. When it starts to simmer turn off the heat. Add 5 Tablespoons of Ground Coffee and stir. Let it the coffee steep for 4 minutes then strain through a fine mesh strainer and discard the coffee grounds.
3)
While whisking, slowly pour in the the warm coffee/milk into the bowl with the egg yolks. Return this mixture to the sauce pan with the heat on low. Continue to stir with the whisk and once the temp hits 140°F, hold the temp between 140°F-150°F for 3 minutes. Strain the mixture through a fine mesh strainer into a large bowl.
4)
Add 2 Cups of Heavy Cream and stir well. Cover the bowl with cling film and refrigerate for at least 6 hours or overnight before using. Use the custard to make ice cream according to your ice cream maker’s instructions. Enjoy!