What do you get when you add one of the city’s best artisan coffees to one of its best desserts? A total ice cream dream and one of Humphry Slocombe’s most popular flavors (from the soon-to-be-released Humphry Slocombe Ice Cream Book).
Condensed milk gives this recipe extra texture, while chicory stays true to its cup counterpart. A truly sweet buzz? Afugetaboutit.
Blue Bottle Vietnamese Coffee Ice Cream
Makes one quart
2 c. heavy cream
1 c. whole milk
1 tsp. salt
3 egg yolks
1 c. sugar
3 tbsp. strong ground coffee
1 tbsp. ground chicory
½ c. sweetened condensed milk
1. Fill a large bowl or pan with ice and water. In the ice bath, place a large, clean bowl holding a fine-mesh strainer.
2. In a large, heavy-bottomed, nonreactive saucepan over medium heat, combine cream, milk, and salt; cook, stirring occasionally, until hot but not boiling.
3. Meanwhile, in a medium bowl, whisk together egg yolks and sugar until well blended.
4. Remove cream mixture from heat.
5. Slowly pour about half the hot cream mixture into the yolk mixture, whisking constantly.
6. Transfer yolk mixture back to saucepan with remaining cream mixture and return it to medium heat. Cook, stirring constantly with a rubber spatula, being sure to scrape the bottom of the saucepan so it doesn’t scorch, until liquid begins to steam and you can feel the spatula scrape against the bottom of the pan, 2-3 minutes.
7. Remove custard from heat and immediately pour it through the strainer into the clean bowl you set up in the ice bath.
8. Stir in coffee, chicory, and condensed milk while still hot (you can’t cook condensed milk, because it’ll burn). Let cool, stirring occasionally.
9. When custard is totally cool, cover and let steep and chill in refrigerator for at least 1 hour, preferably overnight. When you are ready to freeze the custard, pour it through a fine-mesh strainer into an ice cream maker and spin according to the manufacturer’s instructions.
10. Eat immediately or transfer to an airtight container, cover, and freeze for up to 1 week.
Photo: Frankie Frankeny / Courtesy of Chronicle Books