Coffee yoghurt ice cream

Coffee yoghurt ice cream

Kem cà phê sua chua

By
From
Real Vietnamese Cooking
Makes
750 ml
Photographer
Michael Fountoulakis

This ice cream is best eaten within 24 hours of making, as ice will form if left in the freezer too long.

Ingredients

Quantity Ingredient
45g ground vietnamese coffee, or other finely ground coffee
125ml condensed milk
250g plain yoghurt
250ml cream

Method

  1. Put the ground coffee into the bottom of a Vietnamese coffee filter, then screw the upper filter on top. Don't screw too tightly as you don't want to compact the coffee.
  2. Place the filter on top of a coffee cup or mug and pour 80 ml boiling water into the filter. Leave to sit for a few minutes to soften the ground coffee. Now completely fill the filter with boiling water and wait for 4-5 minutes for the water to drip through.
  3. Transfer to a bowl and chill in the refrigerator, then add the condensed milk and yoghurt and mix together using a spoon, Fold the cream through.
  4. Transfer the mixture to a 1 litre container lined with plastic. Cover and place in the freezer for 6 hours.
  5. Remove from the freezer 10 minutes before serving, to allow the ice cream to soften slightly.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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