Sunday, 28 July 2013
Easy Vietnamese-style Coffee Ice-cream
This is really, really easy. If you can make a cup of coffee, you can make this. You don't even need an ice-cream machine although it does make things easier if you do.
The 'secret' ingredient is fresh mint. Sounds daft, but roll with this one, it really works.
Gather some mint. Chuck it in your cafetiere or drip filter or espresso jug (so the coffee ends up on the mint, not in with the coffee grounds). If you don't have any mint, don't sweat it, the end result will still be tasty. Luckily our garden has bushes of the stuff.
Serve in alluring soft-focus with whatever you fancy on the side. As this is basically just coffee, it's entirely OK to have for breakfast if you want. Yes, I just gave you permission to have ice-cream for breakfast. That's the great thing about being a grown-up.
With all the time and money you've just saved, when not head over to my Etsy store and buy yourself something nice. Because it would hardly be a blog post without at least a tiny advert..