Vietnamese Coffee Ice Cream
- In a small saucepan over low heat, combine the coffee and 1 cup of heavy cream. Bring to a simmer, then remove from heat. Allow to steep for 10 minutes. Using a fine strainer or cheesecloth, strain the coffee grinds from the cream. Allow to cool completely.
- In a medium bowl, combine 7 ounces of sweetened condensed milk with the strained cream. Using an electric mixer, whip until stiff peaks form.
- In another medium bowl, pour the remaining 7 ounces of sweetened condensed milk and 1 cup of plain heavy cream. Add vanilla and whip until stiff peaks form.
- In a loaf pan lined with plastic wrap, layer mixtures, alternating coffee and vanilla flavors. Freeze for 4 hours or more before serving.
Recipe Courtesy of Chef Stacey, ALDI Test Kitchen