Culinary Pursuits: Vietnamese Coffee Ice Cream...

Hello, hot weather and warm summer days! It seems pool season has arrived, and with it, the noticeable shift in our dietary cravings. Gone are longings for warm foods and steaming beverages. With the mercury rising and the sun high in the sky, I've come to realize that having my beverages on ice is the way to go. With this in mind, I've rounded up some less-than-ordinary ways to enjoy your coffee. These are guaranteed to breathe new life into your summer entertaining. I can assure you this: guests will ask about the delicious coffee that forms the base of each of these marvelous recipes. But who are we kidding... you'll enjoy these all yourself before your guests arrive at the door ;)

First up... ice cream! This is REALLY delicious and perfect for après swim or as a more original option for dessert. (Note: Those of you sensitive to caffeine can opt for using decaf espresso as the foundation ingredient.)

Vietnamese Coffee Ice Cream

Makes about 1 quart, prep 10 min, chill and process according to your ice cream maker’s instructions, adapted from Cafe Fernando and David Lebovitz

 - 1 cup espresso or very strong coffee
 - 1 cup sweetened condensed milk
 - 1/3 cup heavy cream or whole milk
 - pinch of coarse ground coffee

Whisk to combine all ingredients in a medium bowl.
Chill until cold, then process in your ice cream maker according to the instructions.