once upon a chef
– 1½ to 2 teaspoons vanilla extract – Brimming 2 tablespoons instant espresso powder – Fine sea salt – 1 cup heavy whipping cream, cold – Brimming ⅓ cup full-fat sweetened condensed milk – Scant 1 tablespoon molasses
Vietnamese iced coffee is a traditional drink of brewed dark roast coffee poured over ice and sweetened condensed milk. In her much-acclaimed cookbook, Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors, Andrea Nguyen translates this classic drink into delicious ice cream. Happily, you don’t need an ice cream machine, just a handheld electric mixer. Simply whip the ingredients together, pop the mixture in the freezer, and a few hours later you’ll have an intensely coffee-flavored, creamy frozen treat.
In a large bowl, combine the vanilla, espresso powder, and salt; stir until the espresso powder is mostly dissolved.
Using an electric handheld mixer fitted with the beaters or whisk attachment, whip the mixture at high speed until just thickened to a fluffy whipped cream-like consistency, 2½ to 3 minutes. Do not over-whip.
Transfer to a 3-to 4-cup storage container, cover, and freeze until firm, 5 to 6 hours, or up to 2 weeks.
Let the ice cream sit out at room temperature for a few minutes before scooping.