In recent years, Vietnamese coffee has gained popularity all over the world for its unique flavor and strong caffeine kick. While traditional brewing methods involve using a phin filter and condensed milk, this article will introduce a delicious twist to this beloved beverage - Vietnamese coffee gelato. This recipe is perfect for coffee lovers who want to cool off during hot summer days or simply want to try something new and refreshing. So, put on your apron and get ready to make the most delicious and creamy gelato you've ever tasted.
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To make the authentic Vietnamese coffee gelato, you will need to use strong and dark roasted coffee beans such as Robusta or Trung Nguyen. These types of coffee beans are commonly used in Vietnam and are known for their bold and rich flavor. Avoid using pre-ground coffee as it may not give the same intense flavor.
No Vietnamese coffee recipe is complete without condensed milk. It adds sweetness and creaminess to the gelato. Make sure to use full-fat condensed milk for the best results.
Heavy cream is the key ingredient that gives gelato its smooth and creamy texture. Make sure to use full-fat heavy cream for the best results.
While condensed milk adds sweetness, a little bit of granulated sugar will enhance the flavor and give the gelato a smoother texture.
Although eggs are optional, they add richness and depth to the gelato. Make sure to use fresh and organic eggs for the best results.
A pinch of salt may seem like an unusual ingredient in a dessert recipe, but it helps to balance out the sweetness and enhance the flavors.
Brew a strong cup of Vietnamese coffee using a phin filter or a French press. Make sure to use coarsely ground coffee beans and 1 tablespoon of coffee per 4 ounces of water for the best flavor.
In a saucepan, mix together one cup of heavy cream, one cup of condensed milk, and ¼ cup of sugar. Heat the mixture on medium heat, stirring constantly, until the sugar is completely dissolved. Then, remove the mixture from heat and let it cool down.
In a mixing bowl, whisk 4 egg yolks until they become pale and frothy. Slowly pour the base mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
Slowly pour the brewed coffee into the base mixture while whisking constantly. This will prevent the eggs from curdling and give the gelato a smooth and creamy texture.
Pour the mixture into a saucepan and cook on medium heat, stirring constantly, until it thickens and coats the back of a spoon. This will take about 5-7 minutes.
Remove the mixture from heat and let it cool down. Then, cover and chill it in the fridge for 3-4 hours. Once chilled, pour the mixture into an ice cream maker and follow the manufacturer's instructions. If you don't have an ice cream maker, pour the mixture into a freezer-safe container and freeze it for 6-8 hours, stirring every hour to prevent ice crystals from forming.
Scoop the gelato into bowls or cones and enjoy your delicious Vietnamese coffee gelato. You can top it with crushed peanuts or chocolate shavings for some extra crunch and flavor.
With this recipe, you can now enjoy the delicious flavors of Vietnamese coffee in a cool and creamy gelato form. Impress your friends and family with this unique and refreshing dessert, or simply indulge in it on a hot summer day. Either way, this Vietnamese coffee gelato is sure to become a new favorite.
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