Name: Vietnamese coffee ice-creams with salted cashew crumb
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 10
Ingredients: 100 gm freshly ground coffee; 2 cinnamon quills, coarsely broken; 395 gm can condensed milk; 125 ml (1/2 cup) pure cream; 150 gm unsalted cashews, finely chopped; 1 tsp sea salt flakes; 1 tsp ground cinnamon

Vietnamese coffee ice-creams with salted cashew crumb

Vietnam's cà phê sữa đá (iced milk coffee), but in frozen dessert form.

Serves 10

Prep

25M

Cook

10M

Total

35M

Call us fans of cà phê sữa đá, Vietnam’s sweet and strong iced coffee with condensed milk. This is our frozen dessert spin-off.

Ingredients

100 gm freshly ground coffee

2 cinnamon quills, coarsely broken

395 gm can condensed milk

125 ml (1/2 cup) pure cream

150 gm unsalted cashews, finely chopped

1 tsp sea salt flakes

1 tsp ground cinnamon

Method

1.Combine coffee, cinnamon quills and 600ml boiling water in a coffee plunger; stir to combine, cover and set aside to infuse (10 minutes). Push plunger down and pour coffee into a large bowl. Add condensed milk and cream; mix well, then cover and refrigerate until chilled. (2 hours).

2.Churn mixture in an ice-cream machine according to manufacturer’s instructions, then divide between 10 lightly oiled 80ml (1/3 cup) capacity silicone popsicle moulds. Insert popsicle stick, place on a tray and freeze until firm (4 hours or overnight).

3.Meanwhile, preheat oven to 180°C. Place cashews on an oven tray and roast until golden (10 minutes). Sprinkle over salt and ground cinnamon and toss to combine. Set aside to cool.

4.Remove popsicles from moulds and sprinkle with cashew crumb to serve.

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Styling by Olivia Blackmore