- A day ahead, combine the cream and milk together and pour into an ice cream maker and churn. If you don’t have an ice cream maker, whip in a mixer with a paddle attachment until thickened and freeze overnight.
- When almost ready to serve, make the espresso (1 shot per serve) and take ice cream out of freezer to soften a little.
- Scoop the ice cream into bowls and pour over a shot of the cooled espresso, and dust with cinnamon. Serve right away.
Vietnamese Affagato
Recipe by Mish Delish
Creamy condensed milk ice cream made even more delicious with fresh Market Lane espresso.
Serves 4.
Ingredients
- 600ml good quality cream
- 395ml tin condensed milk
- 4 espresso shots (cooled to room temperature)
- Cinnamon to dust