One of our favourite companions to a Vietnamese repast is Vietnamese-style iced coffee. So afterward we'd picked out bánh xèo I swapped Plenty for David Lebovitz's The Perfect Scoop, which I knew contained a recipe for Vietnamese java H2O ice cream.
I didn't destination upward next Lebovitz's recipe besides closely - if y'all runway it downward you'll meet that I omitted the pinch of soil java in addition to the awfully American half-and-half. And since I had the supplies on hand, I went vegan amongst soy condensed milk instead of using the commons dairy stuff.
This H2O ice cream has the signature bittersweetness of the potable in addition to ended upward amongst simply about of the iciness besides - unfortunately I couldn't coax it to whip upward properly inward my icecream maker. It was quite scoopable in addition to rattling edible regardless.
Vietnamese java H2O ice cream
(inspired past times a recipe inward David Lebovitz's The Perfect Scoop)
250mL/330g tin (soy) sweetened condensed milk
200mL espresso
Whisk together the ingredients inward a bowl. Refrigerate them until thoroughly chilled, thence churn inward an icecream maker according to the manufacturer's instructions.
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