Back on September 6th, the Roediger House celebrated National Coffee Ice Cream Day with a batch based on a recipe from David Lebovitz: Vietnamese Coffee Ice Cream. I've been making this specific version since 2010, and it always comes through for us. Cold, sweet, creamy, easy to put together, and just enough unburnt coffee flavor punch so you don't think you're at Starbucks.
With a second freezer container of that coffee ice cream remaining the following day, when Amy and Gern were here for dinner, I made a vanilla cake pan cake with a ganache-resembling mocha buttercream frosting so that it might be a grander dessert offering. That single-layer yellow cake is simple to throw together, and then I did sort of an amalgamation of ideas to try to pull off that mocha frosting: one-third cup each of butter, strong-brewed coffee, and unsweetened cocoa, along with a heaping teaspoon of vanilla, a pinch of salt and a pinch of espresso powder, and almost three cups of confectioner's sugar. I added some coffee extract on hand because my initial taste tests revealed insufficient brewed flavor potency. Once all elements were combined at dessert time, they proved edible.
"Vietnamese Coffee Ice Cream," by David Lebovitz. In The Perfect Scoop. Berkeley: Ten Speed Press (2007), p. 35.
"Vanilla Cake Pan Cake," from Molly Marzalek-Kelly of King Arthur Baking.
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