coffee break

At the beginning of summer, my beloved ice cream maker broke. Since then we never replaced it and thought that we would be able to live without one. Well, a few months past and we were surviving without one but then I saw a great deal on a Kitchenaid ice cream attachment that I just could not pass up. It is so hard to turn down a good deal that I just had to snatch one up.

I'm definitely in love. How did I ever live out this attachment? It is just perfect -- so much better than the cheap model I previously had.
To christen the new ice cream maker we chose to make a Vietnamese coffee ice cream; a recipe from the Perfect Scoop.

This ice cream is the ice cream of all ice creams if you are a coffee lover. This was soooo good. I can not recommend it enough. The coffee flavor is strong and creamy with a slight sweetness.

If you love coffee as much as we do, then this is the ice cream for you.

Vietnamese Coffee Ice Cream
Makes about 1 quart
Adapted from "The Perfect Scoop" by David Lebovitz (Ten Speed Press, 2007).

1 1/2 cups sweetened condensed milk
1 1/2 cups brewed espresso or very strong coffee
1/2 cup half-and-half

Instructions:
Whisk together the condensed milk, espresso, and half-and-half.
Cover and chill thoroughly in the refrigerator, then freeze in an ice cream maker according to the manufacturer's directions.
Transfer to a covered container and freeze until firm enough to scoop.