vietnamese coffee ice-cream

  • 3 cups (750ml) single (pouring) cream
  • 1 cup (250ml) milk 
  • ¾ cup (180ml) sweetened condensed milk 
  • 1 tablespoon vanilla extract 
  • ¼ cup (10g) instant coffee granules
  1. Place the cream, milk, condensed milk, vanilla and coffee in a large jug and whisk to dissolve the coffee. 
  2. Divide the mixture between 2 large zip-lock bags, pressing out as much air as possible, and seal. Lay each bag flat on a baking tray and freeze for 3 hours or until firm and just frozen. 
  3. Remove the bags from the freezer and, using your hands, gently bend each bag to break up the mixture into small pieces. Place the mixture in a food processor, in 2 batches, and process for 1–2 minutes or until just smooth, breaking up any large pieces with a spoon.
  4.  Spoon the ice-cream into a 2-litre-capacity loaf tin and freeze for 2 hours or until firm. Scoop into bowls or cones to serve. Makes 1.6 litres.
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