Finally got to doing this recipe – the original is Blue Bottle Vietnamese Coffee – although they – the Humphry Slocombe boys, that is – say any top-notch coffee, preferably from a local roaster, will do. I had some nice Millcreek Espresso from my recent trip. Yes, coffee from Salt Lake City, UT. Go figure. The “Vietnamese” is from the use of condensed milk, and the secret ingredient is chicory.
CAUTION: After eating this coffee ice cream, there is a big chance you’ll never be able to have any other coffee ice cream again. You’ve been warned.
Which it was quite tasty, but I’m not sure it’s completely ruined me for all other coffee ice creams. Although I haven’t yet put that to the test.