Caramel Coffee Ice Cream
When we take people on foodie trips around the globe, anything goes. If we see something weird and perhaps not all that wonderful, we are up for it. We have eaten snails, century egg, fermented I don't even know what and all sorts of crazy things that are not that bad when all is said and done!
So when we were in Vietnam last trip, and there was fish sauce coffee on offering, we were not shy in giving it a go. I am not even a coffee drinker, but I was so curious I had to taste and voila, this idea was born because it tasted exactly like melted ice cream to me! I love this recipe, it is combines the idea of egg coffee (also a Vietnamese thing) with the fish sauce caramel, which really is just another version of a salted caramel, with our favourite treat of all time, delicious ice cream! I know it sounds strange, but promise me to give it a go.
The fish sauce caramel itself is a little funky when cooking. Try and source a Vietnamese fish sauce as that will be more authentic and they take their fish sauces seriously! If you like it on its own as plain fish sauce, the chances are you will like it in the caramel as well.
SO, having said all that...let me know what you think! I love a good ice cream recipe as you know and this is just that!
Make sure you join our online course, The Whole Scoop if you are an ice cream lover. It is cheaper for Insiders, so join us on the Inside as well!
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Need
- 1 Batch Fish Sauce Caramel chilled Recipe
- 250 Grams whole milk BUY
- 500 Grams cream BUY
- 1 Tablespoon instant coffee
- 6 egg yolks
- 1 Pinch pink salt flakes BUY
- 1 Tablespoon vanilla bean paste BUY
Do
- 1
Premake the Fish Sauce Caramel.
- 2
Add all remaining ingredients to the Thermomix bowl and cook 8 min/80°C/speed 4.
- 3
Pour into a jug or bowl that doesn't retain the heat and cover with a cartouche. Allow to come to room temperature for a minimum of 2 hours.
- 4
Place into the fridge overnight or until completely cold.
- 5
Churn following manufacturers instructions.
- 6
Thermomix method; After cooling the custard completely, pour into a flat tray or ice cube tray and freeze overnight. Remove when frozen and return to the Thermomix bowl and blend until fluffy. You could insert the Butterfly once the entire mix is together and whip for a little just to aerate.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
