Vietnamese Coffee Ice Cream

• 1 1/2 cups (600 g) sweetened condensed milk
• 1 1/2 cups (375 ml) brewed espresso (or very strongly brewed coffee)
• 1/2 cup (125 ml) half-and-half
• Big pinch of finely ground dark roast coffee

1. Whisk together the condensed milk, espresso, half-and-half, and ground coffee.
2. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturers instructions.

condensed milk, espresso, coffee

Taken from www.epicurious.com/recipes/food/views/vietnamese-coffee-ice-cream-379842 (may not work)