Blue Bottle Vietnamese Coffee Ice Cream

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  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 teaspoon salt
  • 4 egg yolks
  • ½ to ¾ cup sugar
  • 3 tablespoon strong ground coffee
  • 1 tablespoon ground chicory
  • ½ cup (250 ml) sweetened condensed milk


  1. FiIl a large bowl or pan with ice and water. Place a large, clean bowl in the ice bath and place in the bowl a fine-mesh strainer.
  2. In a large, heavy-bottomed, nonreactive saucepan over medium heat, combine the cream, milk, and salt and cook, stirring occasionally, until hot but not boiling.
  3. Meanwhile, in a medium bowl, whisk together the egg yolks and sugar until well blended.
  4. Remove the cream mixture from the heat. Slowly pour about half of the hot cream mixture into the yolk mixture, whisking constantly. Transfer the yolk mixture back to the saucepan with the remaining cream mixture and return it to medium heat. Cook, stirring constantly with a rubber spatula and being sure to scrape the bottom of the saucepan so it doesn’t scorch, until the liquid begins to steam and you can feel the spatula scrape against the bottom of the pan, 2 to 3 minutes.
  5. Remove the custard from the heat and immediately pour it through the strainer into the clean bowl you set up in the ice bath. Stir in the coffee, chicory, and condensed milk while it’s hot (you can’t cook condensed milk because it’ll burn). Let cool, stirring occasionally.
  6. When the custard is totally cool, cover and let steep and chill in the refrigerator for at least 1 hour or preferably overnight. When you are ready to freeze the custard pour it through a fine-mesh strainer into an ice cream maker and spin according to the manufacturer’s instructions. Eat immediately, or transfer to an container, cover, and freeze for up to 1 week.

Source: Humphrey Slocombe Ice Cream Book

Blue Bottle Vietnamese Coffee Ice Cream, ready to serve

Blue Bottle Vietnamese Coffee Ice Cream, ready to serve