An Italian classic with a Japanese, summer twist. Instead of espresso, roasted hojicha with notes of caramel and nuts is poured straight over scoops of creamy vanilla ice cream. The warm brew meets the cold ice cream, slowly melting it into a velvety, sweetly-toasted blend. It’s a dessert that tastes like a summer evening: simple, elegant, and ready in minutes.
Ingredients:
Creamy Ice Cream (no mixer needed):
- 250 ml heavy cream (36%), chilled
- 150 g sweetened condensed milk
- 1 teaspoon vanilla extract
Affogato (1 serving):
- 2 scoops of creamy vanilla ice cream
- 1 heaped teaspoon Moya Hojicha
- 60 ml warm water
Tip: You can also use your favorite store-bought creamy vanilla ice cream to make this affogato – the dessert will come together in no time.
Preparation
Creamy Ice Cream:
- Whip the 36% cream until stiff peaks form. Add the vanilla toward the end of whipping.
- Reduce the mixer speed and slowly drizzle in the condensed milk in a thin stream.
- Pour the mixture into a container and freeze for at least 4-6 hours.
Affogato:
- Add the hojicha powder to a bowl, pour in the warm water, and whisk with a chasen until you get a smooth, frothy blend.
- Scoop two generous portions of creamy ice cream into a glass or bowl.
- Just before serving, pour the freshly whisked hojicha over the ice cream.
