Vietnamese Coffee Ice Cream

This ice cream is inspired by Vietnamese style iced coffee, which is typically very strong coffee served over ice with sweetened condensed milk. Vietnamese Coffee is just slightly lighter then French roast , smooth and not acidic.
On inhale you get a light vanilla note that transitions to the coffee/ cinnamon and ends with touch of cardamon. it needs a week for the creams to really fill out and become a nice rich and creamy ice cream Tested on a Reload RDA tested at 68 watts on a .16 alien coil
Made on Freshes show on coffees https://youtu.be/ZqN1wzWIFbw

This ice cream is a custard styled ice cream - so @Freshepies quick custard base ( LB ice cream and FLV pudding) works ideally here. The only condensed milk I have had any luck with is PUR - it just really works and worth picking up and helps fill in the middle of this mix For the Coffee I wanted a darker roast that would hold up to all the creams and WF brazillian can do that - the Coffee liquor leans more to a coffee sryup and blends into the ice cream base. (Off the shake the coffee will be light but WF brazillian coffee tends to grow - so wait a week before you decided to tweak this mix to you preference)
Cardamon is used more in the middle east with coffee but a couple of recipes for Vietnamese coffee ice cream I saw on line included it, so decided to add it and I really like some of the contrast it providers to the darker coffee notes

OPTION: ADD WS 23 and sweetner to your taste - I wanted a touch more sweetener, as this leaned a bit on the savory side without it to me . I like a a little bit of cinnamon in my coffee - but not every one does so add the cinnamon brown sugar if it is your thing