This ice-cream masters the characteristic sweetness of syrupy iced coffees served in Vietnam.
- 250 ml (1 cup) espresso, cooled
- 1 x 395 g can (1¼ cups) sweetened condensed milk
- 180 ml (¾ cup) thickened cream
- 60 ml (¼ cup) espresso
- 55 g (¼ cup) caster sugar
- 175 g (½ cup) liquid glucose
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time 30 minutes
Freezing time 5 hours
You will need 6 icy pole sticks and 6 x 125 ml dariole moulds for this recipe.
Combine espresso, condensed milk and cream in a large jug and stir until combined. Divide equally among 6 x 125 ml dariole moulds, then freeze for 2 hours.
Insert icy pole sticks in the centre of each, then freeze for a further 3 hours or until frozen.
Meanwhile, to make coffee syrup, place espresso, sugar and glucose in a small saucepan over medium heat, stirring to dissolve sugar. Bring to a simmer, then cook for 15 minutes or until slightly reduced. Remove from heat and cool completely (mixture will thicken considerably).
To serve, remove from moulds and dip tops into coffee syrup.
Photography by Chris Chen. Styling by Berni Smithies.
As seen in Feast magazine, February 2014, Issue 28.