VIETNAMESE COFFEE ICE CREAM

Sweetened condensed milk and a touch of spice set this caffeinated treat apart from other coffee ice creams.

MAKES ABOUT 1 QUART

Ingredients

• 2 cups heavy cream
• 1⁄2 cup coarsely ground dark roast coffee beans
• 1⁄2 tsp. salt
• 6 whole cardamom pods, lightly crushed
• 1 pinch cinnamon
• 1 (14-oz.) can sweetened condensed milk
• 4 egg yolks

Instructions

• Combine cream, coffee, salt, cardamom, and cinnamon in a 1-qt. saucepan over medium-high heat. Bring to a boil and remove from heat; let steep 20 minutes. Strain cream mixture into saucepan and return to medium-high heat until heated through. Beat sweetened condensed milk and yolks in a medium bowl until smooth. Slowly whisk in hot cream mixture until smooth; cover with plastic wrap, pressing it against the surface of the custard. Chill custard completely.
• Pour custard into an ice cream maker and process according to manufacturer's instructions until churned and thick. Transfer to an airtight storage container; freeze until set, at least 4 hours.