This recipe is from one of my favorite author's new book. Andrea Nugyen's Vietnamese Food Any Day - it's a great one to pick up!
In a medium bowl (I use my Kitchenaid for this recipe) combine the vanilla, espresso and pinch of salt
Add the cream, condensed milk and maple syrup
Using your stand mixer with the whisk (or a hand held mixer), whip the mixture on high for 3-5 minutes - until you get a firm, spreadable texture - kind of like frosting
Transfert to a storage container and freeze until firm - at least 6 hours and, ideally, overnight.
Remove from the freezer 10-15 minutes before serving
Serve with a coconut cookie (I love the Tate's Cookies) and enjoy! Everyone at your table will adore this creamy treat.