Because I wanted to have some ice cream in reserve, I decided to make some extra strong-brewed coffee when I was making tiramisu recently, and used it to whip up a container of Vietnamese coffee ice cream.
I do believe this is the best batch of this that I've made. I could not stop sampling it while it was freezing and setting up.
"Vietnamese Coffee Ice Cream," by David Lebovitz. In The Perfect Scoop. Berkeley: Ten Speed Press (2007), p. 35.
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