2ounces (60 g) coffee beans, ground (see note above)
Seeds scraped from 1 vanilla bean, or 2 teaspoons pure vanilla extract
Generous pinch of fine-grain sea salt
Fine ground coffee, sea salt, store-bought caramel
Combine the evaporated milk, condensed milk, cream, coffee, vanilla, and salt in a saucepan set over medium heat. Cook, whisking often, until the mixture begins to steam. Remove from the heat and let steep for 20 minutes.
Using a fine-meshed strainer or a coffee filter, strain the liquid into a bowl. Cover and chill for at least 3 hours, but preferably overnight. Freeze according to your ice cream maker’s directions.
To serve, top the Vietnamese Coffee Ice Cream with a pinch of ground coffee, caramel and a pinch of sea salt.
Original recipe in cookbook includes Candied Cacao Nibs and Espresso Caramel buy the book!