One of our favourite companions to a Vietnamese meal is Vietnamese-style iced coffee. So after we'd picked out bánh xèo I swapped Plenty for David Lebovitz's The Perfect Scoop, which I knew contained a recipe for Vietnamese coffee ice cream.
I didn't end up following Lebovitz's recipe too closely - if you track it down you'll see that I omitted the pinch of ground coffee and the awfully American half-and-half. And since I had the supplies on hand, I went vegan with soy condensed milk instead of using the usual dairy stuff.
This ice cream has the signature bittersweetness of the drink and ended up with some of the iciness too - unfortunately I couldn't coax it to whip up properly in my icecream maker. It was quite scoopable and very edible regardless.
Vietnamese coffee ice cream
(inspired by a recipe in David Lebovitz's The Perfect Scoop)
250mL/330g can (soy) sweetened condensed milk
Whisk together the ingredients in a bowl. Refrigerate them until thoroughly chilled, then churn in an icecream maker according to the manufacturer's instructions.