I scream, you scream...

We all scream for ice cream!  Our ice cream maker was working overtime this week.  We tried two new recipes - pear caramel and Vietnamese coffee.  The pear caramel was my second attempt at this recipe - the first time my pears weren't ripe enough to be tasty AND I burned the caramel.  The second time was much more successful - this was creamy, sweet and delicious!  The Vietnamese coffee was rich and yummy also.  It is a super-easy recipe because it isn't custard based and requires no cooking - just stir and freeze! (Recipe below, sorry no photo!).

Vietnamese Coffee Ice Cream
Makes about 1 quart
Adapted from "The Perfect Scoop" by David Lebovitz

INGREDIENTS:

1 1/2 cups sweetened condensed milk(600 grams/a can and a half)
1 1/2 cups brewed espresso or very strong coffee
1/2 cup half-and-half
Big pinch of finely ground dark-roast coffee

INSTRUCTIONS:

Instructions: Whisk together the condensed milk, espresso, half-and-half and ground coffee. Cover and chill thoroughly in the refrigerator, then freeze in an ice cream maker according to the manufacturer's directions. Transfer to a covered container and freeze until firm enough to scoop.