Vietnamese · Dessert
Vietnamese Egg Custard Ice Cream
A Vietnamese-style kem trứng, the custard-forward egg ice cream sold from street carts in Hanoi, built on a cooked egg yolk and condensed milk custard lightened with whipped cream for a rich, eggnog-like churn-free scoop.
$1
20 minsPrep
10 minsCook
410 minsTotal
MediumLevel
Nutrition per serving
379Calories
6.6gProtein
30.5gFat
18.2gCarbs
17.6gSugar
0gFiber
168mgSodium
272mgChol
17.6gSat Fat
196mgPotassium
158mgCalcium
0.6mgIron
0.7mcgVitamin B12
0.6mgVitamin C
0gPolyol
0gAllulose
0.7gAlcohol
Goes well with
Belgian Blonde Ale
local
Vietnamese Egg Coffee
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Set up a double boiler over gently simmering water and whisk the egg yolks with condensed milk and whole milk continuously for 8-10 minutes until the custard thickens enough to coat the back of a spoon and reaches about 70°C.
2
Remove from the heat immediately and pour the custard through a fine mesh strainer into a cold bowl to stop the cooking and remove any curdled bits.
3
Stir in the vanilla extract and salt, then set the custard bowl over ice and cool completely to room temperature, about 20 minutes.
4
In a separate chilled bowl, whip the heavy cream with a hand mixer to soft peaks.
5
Fold the whipped cream gently into the cooled custard base in three additions, keeping as much air in the mixture as possible.
6
Pour the mixture into a small freezer-safe tub, cover with a layer of parchment pressed to the surface, and freeze for at least 6 hours or until firm.
7
Scoop into chilled bowls to serve, about two scoops per portion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 36g36g Egg Yolk, whisked
- 55g55g Condensed Milk
- 45g45g Whole Milk
- 95g95g Heavy Cream, chilled, whipped to soft peaks
- 4g4g Vanilla Extract
- 0.5g0.5g Salt
