Vietnamese Coffee Ice Cream

Ingredients

• 6  egg yolk 
• 0.3 cup ground coffee (see note above)
• 2 cups half and half 
• 0.5 teaspoon kosher salt 
• 14 ounce condensed milk sweetened canned (see note above)

Equipment

• bowl
• frying pan
• sauce pan
• ladle
• whisk
• sieve

Directions

1. In a medium heavy-bottomed saucepan, bring half and half just to a boil over high heat.
2. Remove from heat as soon as it begins to boil, then stir in coffee and steep for 4 minutes.
3. Whisk together egg yolks and condensed milk until thoroughly combined in a large bowl. Ladle about 1/3 of half and half into yolk mixture, whisking constantly, until well combined, then slowly transfer back to saucepan, whisking constantly.
4. Return pan to medium heat and cook, whisking frequently, until a custard coats the back of a spoon and a swiped finger leaves a clean line. Stir in salt to taste.
5. Pour through a fine mesh strainer (it's okay if some coffee grounds make it through) into an airtight container and refrigerate overnight.
6. The next day, churn ice cream according to manufacturer's instructions. Chill ice cream in freezer for 3 hours before serving.