Vietnamese Coffee Ice Cream

Ingredients

• 6 egg yolks
• 1/4 cup ground Vietnamese coffee
• 2 cups half and half
• 1 can sweetened condensed milk
• 1/2 teaspoon kosher salt, to taste

Directions

1. In a heavy-bottomed saucepan, whisk the egg yolks with the coffee until the mixture is evenly blended. Add the half and half and condensed milk, and keep whisking until everything is completely combined.
2. Set the saucepan over medium-low heat. Cook the mixture, whisking often, until it thickens into a custard that coats a spoon and holds a clear trail when you run a finger through it, or until it reaches 170 degrees F. Add salt to taste and stir it in.
3. Pour the custard through a fine mesh strainer. Chill it in an ice bath or in the refrigerator until thoroughly cold, about 40 degrees F.
4. Churn the chilled custard in an ice cream maker following the manufacturer's instructions. Spoon it into an airtight container, then freeze until firm for at least 4 hours before serving.