Drinks · Ice Cream · Vietnamese

Sinh Tố Cà Phê (Vietnamese Coffee Shake)

Sinh Tố Cà Phê (Vietnamese Coffee Shake)

 

 

Vietnamese Coffee is a rich, dark roast that is slowly dripped through a small metal filter. More often than not, the coffee grinds are mixed with a chicory blend that gives the coffee a “woody” flavor profile. With a spoonful of rich condensed milk, it’s called Cà Phê Sữa and without it’s called Cà Phê Đen.

For this month’s Delicious Vietnam, I decided to utilize Cà Phê Sữa to make one of my favorite treats — Sinh Tố or Vietnamese Shake. In Việt Nam, Sinh Tố is usually made with fruits such as pineapples, mangoes, and avocados. It’s blended with milk, condensed milk, and ice to make a deliciously refreshing treat. But since I’m a major caffeine addict, I thought a Cà Phê flavored Sinh Tố would be the best of both worlds.

Instead of milk, I opted for Vanilla Ice Cream. And with the use of slow dripped Vietnamese coffee, this “shake” has a completely different flavor than any coffee shake you’ve ever tasted. It’s all in the chicory!

Don’t be surprised if your nearest mega-coffee-shop started offering Sinh Tố Cà Phê!

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Sinh Tố Cà Phê (Vietnamese Coffee Shake)

Ingredients:

5 Ounces Freshly Brewed Vietnamese Coffee
2 Heaping Scoops Vanilla Ice Cream
1/2 Cup Crushed Ice
1 Tablespoon Condensed Milk

While the Vietnamese Coffee is slightly warm, stir in the condensed milk until it’s combined. Allow the coffee to cool to room temperature. Once cooled, pour coffee mixture into a blender and add ice cream and crushed ice. Pulse/blend the contents until smooth.

**This is my submission to Delicious Vietnam #12, a monthly blogging event celebrating Vietnamese cuisine which was started by Anh of A Food Lover’s Journey and Hong & Kim of  Ravenous Couple. For more information, please visit Delicious Vietnam**

 

Desserts/Pastries · Ice Cream

Mint Chip Gelato….Homage to National Ice Cream Month

July was National Ice Cream Month! And what better way to compliment the summer heat than with a big old bowl of your favorite ice cream flavor. My favorite flavor? Easy. Mint Chocolate Chip—-but not just any variety. This gal requires that her Mint Chocolate Chip not only taste good but have that bright green hue that only food coloring can bring 🙂 It just tastes better….True Story.

And although I realize traditional Gelato is different than Ice Cream, I thought that its Italian counterpart would be a great “lighter” alternative to celebrate this fun food month. I was inspired to try out the Mint Chip Gelato from Ravenous Couple as I liked their interpretation from David Lebovitz and Mark Bittman.

The recipe was straight and to the point—-and with my lovely Cuisinart Ice Cream/Sorbet Maker, it was a breeze! Because I added 1.5 bunches of fresh mint to my base, my gelato was MINT-A-LICIOUS—which was perfect for me. I think the only change I would make next time would be to reduce the cornstarch to 1 Tablespoon as 2 was just a little too much for my liking. And because of the high volume of fresh mint that I used, I was able to achieve a very pretty light green hue. Quite lovely with no food coloring needed.

And not only was my end product delicious but I knew exactly EVERYTHING that was in it and could control amounts, etc. No added preservatives or filler ingredients here.

There’s nearly two official months left until Summer ends and I intend to fully give my ice cream maker a work out 🙂

Until next time friends, stay COOL (pun intended).

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Mint Chip Gelato
From Ravenous Couple

Ingredients:

2 Cups Whole Milk
1/3 Cup Sugar
2 Tablespoons Cornstarch
Pinch salt
1-2 Bunches Fresh Mint, washed, dried, and destemmed
5 oz. Dark Chocolate

Make a slurry with about 3-4 tbs of milk and corn starch in a bowl and set aside.  Add the remainder of the milk to a sauce pan, mint, salt, and sugar under medium low heat.  When mixture starts to bubble, turn off heat and allow mint to steep for about 1 hour.  Then pour mixture over a sieve and squeeze out the fluid from  mint and discard.

Reheat his mixture under medium low heat. When it begins to bubble, add your mixed slurry and stir making sure there are no clumps. Continue to heat until it thickens..when you can run a line on a back of a spoon without the mixture coming together it should be done.  Cool completely (preferably over night) and then add to your ice cream maker, follow it’s directions.

Place the container that you plan on storing the ice cream in the freezer.

In the mean time, coarsely chop the chocolate into small pieces and heat over a water bath.  When the ice cream maker is done, scribble the melted chocolate onto your cold container–it should freeze almost instantly. Scoop in a layer of ice cream and break up the chocolate. Scribble more chocolate and layer on more ice cream.  Continue until done and freeze until firm.  Before serving allow to thaw just slightly before scooping.