Vietnamese Coffee Ice Cream

Instructions

1. Steep the coffee
   In a medium saucepan, combine heavy cream, whole milk, and Vietnamese coffee grounds. Heat over medium-low heat until it begins to simmer, then remove from heat. Cover and let steep for 20 minutes to infuse the coffee flavor.
2. Prepare the egg mixture
   In a large bowl, whisk together egg yolks and sugar until pale yellow and slightly thickened. If using instant espresso powder, dissolve it in 1 tablespoon of hot water and add to the egg mixture.
3. Create the custard base
   Strain the coffee-infused cream mixture through a fine-mesh sieve into a clean saucepan, pressing on the grounds to extract as much flavor as possible. Reheat the cream mixture until it just begins to simmer. Slowly pour about 1 cup of the hot cream into the egg mixture, whisking constantly to temper the eggs. Pour the egg mixture back into the saucepan with the remaining cream.
4. Cook the custard
   Cook the custard over medium-low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon (about 5-7 minutes). Do not let it boil. Remove from heat and stir in salt, vanilla extract, and coffee liqueur if using.
5. Add condensed milk
   Whisk in the sweetened condensed milk until fully incorporated. This adds the signature sweetness and creaminess of Vietnamese coffee.
6. Chill the mixture
   Transfer the custard to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate until completely chilled, at least 3 hours or overnight.
7. Churn the ice cream
   Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions, usually 20-25 minutes or until it reaches the consistency of soft-serve ice cream.
8. Freeze until firm
   Transfer the churned ice cream to an airtight container. Press a piece of parchment paper or plastic wrap directly on the surface of the ice cream. Freeze until firm, at least 4 hours or overnight for best texture and flavor development.