Vietnamese Coffee Ice Cream

Andrea Nguyen strikes again.  Even her desserts are delicious!  This is like a glass of the best Vietnamese coffee, frozen edition.

• 1-1/2 to 2 teaspoons vanilla extract
• Brimming 2 tablespoons instant espresso powder
• Fine sea salt

• 1 cup heavy whipping cream, cold
• Brimming 1/3 cup full-fat sweetened condensed milk
• Scant 1 tablespoon molasses

1. In a medium bowl, combine 1½ teaspoons of the vanilla, the espresso, a pinch of salt and stir to mix well; it will seem slightly sludgy. Add the cream, condensed milk, and molasses. Taste and, if you want to boost the flavor a touch, add more vanilla, ¼ teaspoon at a time; the amount required depends on the vanilla and your palate. An extra pinch of salt sometimes helps too.
2. With an electric handheld mixer fitted with two beaters or a whisk attachment, whip the mixture at high speed for about 3 minutes, until you get a firm, spreadable texture like fluffy whipped cream or frosting. Transfer to a 3-to 4-cup storage container, cover, and freeze until firm, 5 to 6 hours, or up to 2 weeks.
3. Let the ice cream sit at room temperature for 10 to 15 minutes to soften to a scoopable texture before serving.