The first thing someone usually says to me when they hear I have a blog called Javaholic is "oh, so you write about coffee." And then I explain that no, my blog is not about coffee or coffeehouses, but deals mostly with Indonesian and Southeast Asian food, with a leaning towards the food of Java. In fact, I believe this is my first post in the two and a half years the blog has been in existence that coffee is the primary focus of the post. And then it's for Vietnamese coffee. As the basis for ice cream.
Although not a focus of this blog, I do drink several cups of coffee almost every day, and have done so for most of the last thirty-five years or so. I like my coffee black, no sugar, no milk--kopi pahit in Indonesia, kopi o kosong in Singapore and Malaysia, cafe den in Vietnam. However, I occasionally enjoy a glass of cafe sua da, Vietnamese iced-coffee with sweetened condensed milk. So when I came across a recipe for Vietnamese Coffee Ice Cream in David Lebovitz's The Perfect Scoop, I decided to use it as the basis for my submission to this month's Delicious Vietnam.
(Follow the jump for the recipe and the rest of the story.)
