Cafe Sua Da is the iced coffee from Viet Nam -- strong chicory coffee dripped over sweetened condensed milk then poured over ice. It's intense and refreshing at the same time. When I've made this before and served it after dinner, I noticed a bit of a caffeine buzz when trying to get to sleep later. I think this would make amazing adult popsicles and -- coated with good chocolate -- kick Dove Bar's butt; but perhaps that's gilding the lily.
For this recipe, you want to get all the coffee flavor by steeping, and then strain the grounds. If you steep the grounds with the eggs or sweetened condensed milk, the liquid will be much too thick to strain, so add them after the steeping and straining steps. Otherwise, this is largely a standard French Vanilla ice cream recipe.
NOTE: this turned out not to freeze very well in the ice cream maker. I believe there's too much sugar. Next time, omit the 1/2 C Sugar and just take what's in the Sweetened Condensed Milk, since it's 45% sugar.
|1||cup||Chicory Coffee Grounds (e.g., French Market from New Orleans)|
|1||can||Sweetened Condensed Milk (14 oz weight)|
Steep the Coffee Grounds in the Cream on low heat for 15 minutes. Strain through a chinois to remove grounds. Rinse the pot to get rid of any clinging Grounds.
Temper the Eggs by drizzling some of the warm Cream into the Eggs while whisking, then whisk the Egg/Cream mixture back to the remaining Cream.
Add the Sugar then cook the Egg/Cream/Sugar mixture over low heat, stirring constantly until thickened; it should coat the back of a spoon. Turn off the heat.
Add the Sweetened Condensed Milk and stir to incorporate.
Add the Vanilla and mix well.
Chill in refrigerator. Freeze in an ice cream maker per its method, pour into serving or storage containers and freeze over night.
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