Link to recipe: https://www.seriouseats.com/vietnamese-coffee-ice-cream-recipe
I really want to try this but can only find the coffee he recommends on Amazon. Can anyone tell me if it's supposed to be instant or regular coffee grinds? I see little specks in the picture so I think it might be regular, but I can't picture actual coffee grounds in ice cream being great texture-wise. Max's ice cream and sorbet recipes have been the best I've tried so far, so I have faith and will trust it with regular if that's what it's calling for. Thanks in advance if anyone has tried this one!
ETA: This might be a dumb question, and if so, sorry! I don't think I've ever had coffee ice cream, so I don't know if grounds in the ice cream is normal 😉
by Szq1114
4 Comments
I have, it is delicious. My local Asian Market has ground Vietnamese coffee.
I haven’t made this specific recipe, but I’ve made a lot of ice cream (including coffee ice cream) and am pretty into coffee.
To be honest, I haven’t noticed a huge difference using mid-quality beans vs high quality, locally roasted beans. His description of the tasting notes (floral, fruity), followed by a recommendation for “a strong French roast” is a little weird to me but he’s the expert.
If it was me, I’d make this with a medium roast Ethiopian bean, maybe blended with inexpensive dark roast for a more robust “coffee” flavor.
I dislike when people use ice cream and custard interchangeably.
The Cafe Du Monde brand is pretty ubiquitous, I can find it at most western grocery stores. While not from Vietnam, it’s coffee with chicory in it and I’ve seen it used at less expensive Vietnamese restaurants and such. Walmart link just so you can see the picture:
https://www.walmart.com/ip/Cafe-du-Monde-Medium-Roast-Ground-Coffee-15-Oz-Can/10801124