I think I am getting lazy in my ice cream making! All I did was brew 1 strong cup of dark French roast coffee, dumped in some 10% milk, sprinkled a dash of the ground espresso into it, a quick grind of my sea salt mill and mixed in a can of thick sweetened condensed milk. I whisked this all together, powerchilled it in the freezer for 1 hour and then poured straight into my ice cream maker!
It was a little more ice-milky than ice-creamy, so if you want a full creamy ice cream, I would follow the recipe I posted previously on Vietnamese condensed milk coffee ice cream. But if you want a lighter touch to go alongside a delightful rich cake, go light! Go frozen yogurt even! I want to try a coffee frozen yogurt next.
and Happy Birthday cousin C-Min!! xo