Vietnamese Ice Cream with Espresso Chips

Inspired by my future mother-in-law who introduced me to an ear popping-strong ice cream, via Rachel Ray (with raspberries as the topping), I set out to create my own version. This is an incredible dessert for anyone who loves strong coffee with a crunch! Cheers!

Ingredients:

- 4 tbsp instant coffee 
- 1 tsp vanilla extract
- 9 oz full fat condensed milk
- 1 2/3 cup heavy cream
- 1/4 cup chopped chocolate espresso beans 
- 1 tsp flaked sea salt

Directions:

1. In a mixing bowl pour in your heavy cream, instant coffee, vanilla extract and condensed milk then stir well
2. With an electric mixer, beat until fluffy and thick 
3. Pour mixture into your ice cream maker and freeze following the manufacturer's instructions
4. While mixture is freezing chop your espresso beans into small pieces
5. Towards the end of the freezing process mix in your espresso beans and sea salt. Best served with raspberries (honestly would have never thought of the berry if it wasn't for my fiance's mother!! Weird combo, but delicious)!