vietnamese coffee ice-cream: 3 cup cream, 1 cup milk, 180ml cond. milk, 1 T. vanilla, 10g instant coffee. Whisk cream, milk, cond.milk, vanilla & coffee. Place in 2 large zip lock bags (press out air) Lay on flat tray in freezer 3 hrs - firm/just frozen. Then, with hands, gently break mixture into small pieces- place in food processor 1-2 min/ until smooth. Return to loaf tin in freezer 2 hrs/ until firm.