Vietnamese coffee ice-creams with salted cashew crumb

SERVES 10 // PREP TIME 25 MINS // COOK 10 MINS (PLUS FREEZING)

This is a fresh take on the sweet and strong coffee served in Vietnam. Pictured p87

100 gm freshly ground coffee 2 cinnamon quills, coarsely broken 395 gm can condensed milk 125 ml (1/2 cup) pure cream 150 gm unsalted cashews, finely chopped 1 tsp sea salt flakes 1 tsp ground cinnamon

1 Combine coffee, cinnamon quills and 600ml boiling water in a coffee plunger; stir to combine, cover and set aside to infuse (10 minutes). Push plunger down and pour coffee into a large bowl. Add condensed milk and cream; mix well, then cover and refrigerate until chilled. (2 hours). 2 Churn mixture in an ice-cream machine according to manufacturer’s instructions, then divide between 10 lightly oiled 80ml (1/3 cup) capacity silicone popsicle moulds. Insert popsicle stick, place on a tray and freeze until firm (4 hours or overnight).

3 Meanwhile, preheat oven to 180°C. Place cashews on an oven tray and roast until golden (10 minutes). Sprinkle over salt and ground cinnamon and toss to combine. Set aside to cool.

4 Remove popsicles from moulds and sprinkle with cashew crumb to serve. ●