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
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.