A fusion dessert combining Southeast Asian coffee culture with aromatic Middle Eastern spicing

This innovative ice cream bridges culinary traditions, featuring the intense coffee flavor of Vietnamese cà phê with the warming spice of cardamom. The result is a sophisticated frozen dessert that's both familiar and exotic.

Prep Time: 30 minutes | Chill Time: 4 hours | Churn Time: 25 minutes | Total Time: 4 hours 55 minutes | Difficulty: Intermediate | Serves: 8

For the Ice Cream Base:

• 2 cups heavy cream (480ml)
• 1 cup whole milk (240ml)
• 3/4 cup sweetened condensed milk (180ml)
• 10 green cardamom pods, lightly crushed
• 6 large egg yolks
• 1/2 cup granulated sugar (100g)
• 1/4 teaspoon salt (1.25ml)
• 1 teaspoon vanilla extract (5ml)

For the Coffee Component:

• 1/2 cup Vietnamese coffee grounds (or dark roast) (50g)
• 1/2 cup hot water (120ml)
• 2 tablespoons condensed milk (30ml)

For Garnish:

• Toasted coconut flakes
• Crushed coffee beans
• Dark chocolate shavings

Instructions

Prepare Coffee:

1. Brew concentrate: Steep coffee grounds in hot water for 5 minutes. Strain through fine mesh, pressing solids. Stir in condensed milk. Cool completely.

Make Ice Cream Base:

2. Infuse cream: Combine heavy cream, milk, and crushed cardamom pods in saucepan. Heat to just below boiling. Remove from heat and steep 30 minutes.
3. Strain: Remove cardamom pods, pressing to extract maximum flavor.
4. Temper eggs: In bowl, whisk egg yolks with sugar until pale. Slowly whisk in 1/2 cup of warm cream mixture to temper.
5. Cook custard: Return mixture to saucepan and cook over medium-low heat, stirring constantly, until mixture coats spoon (170°F / 77°C).
6. Strain and cool: Strain custard through fine mesh. Stir in condensed milk, coffee mixture, salt, and vanilla. Chill completely, minimum 4 hours.

Churn and Freeze:

7. Churn: Process in ice cream maker according to manufacturer's instructions, about 20-25 minutes.
8. Ripen: Transfer to airtight container and freeze 2 hours minimum before serving.

Serve:

9. Garnish beautifully: Scoop into bowls and garnish with toasted coconut, crushed coffee beans, and chocolate shavings.

Nutrition Information (per serving)

• Calories: 295
• Protein: 6g
• Carbohydrates: 25g
• Fat: 19g
• Fiber: 0g

Tips & Substitutions

• No ice cream maker: Use no-churn method with whipped cream
• Coffee strength: Adjust coffee concentration to taste preference
• Dairy-free: Use coconut cream and milk with coconut condensed milk
• Storage: Best consumed within 1 week; let soften slightly before scooping
• Serving suggestion: Pair with fresh berries or baklava