I have been trying all sorts of ways to make Vietnamese coffee ice cream without completely modifying the simple recipe: strong coffee + sweetened condensed milk. All of my efforts have ended up with granité, which has been delicious, but not the point. I wrongly supposed that condensed milk was closer to cream than milk, and found out it didn't have enough fat to stay creamy. I could always make an anglaise-based version, I guess, but then why not call it coffee ice cream?
The other day while returning home from the dentist $350 the poorer, I passed by Les Touilleurs and weakened at the sight of a popsicle mold which mimicked the ones from my childhood. I always had the tubular ones from the dollar store, and my mom used those to make her famous banana creamsicles, but there is something more authentic about being able to break your popsicle in two...
As you can see from the picture above, I buckled under the pressure and bought the thing. I filled them with Vietnamese coffee and froze them solid. Perfect pick-me-ups on a summer's day.