Café de Olla Ahogado with Hazelnut-Horchata Ice Cream

Name: Café de Olla Ahogado with Hazelnut-Horchata Ice Cream
Yield: Makes 8 to 10 Servings
Cuisine: Italy
Ingredients: ½ cup (110 g) grated piloncillo; 2 cups (480 ml) whole milk 2 cups (480 ml) heavy cream; 1 cup (220 g) grated piloncillo; 4 large egg yolks; 1 teaspoon kosher salt; Seeds from 1 vanilla bean; 3 cups (720 ml) Café de Olla; Horchata (above); 1 tablespoon olive oil; 2 cinnamon sticks (3 inches/7.5 cm each); 2 cups (480 ml) whole milk 2 cups (480 ml) heavy cream; 1 cup (135 g) hazelnuts, roughly chopped; 1½ cups (285 g) jasmine rice

Preparation info

Makes
8 to 10
Servings

Difficulty
Easy

Appears in

Convivir

By Rogelio Garcia

Published 2024

About

This is a twist on affogato al caffè, an Italian dessert in which a scoop of vanilla gelato is affogato (drowned in) a shot of hot espresso. Here, ice cream made with a horchata (sweet rice drink) base infused with hazelnut is ahogado (drowned in) café de olla, Mexico’s traditional sweetened and spiced coffee.

Ingredients

For the horchata

1 tablespoon olive oil
1 cup (135 g) hazelnuts

Americas
Europe
Italy
Mexico
Dessert
Dinner
Gluten-free
Vegetarian
Mediterranean
Central America

Method

To make the horchata, in a saucepan, heat the oil over medium-high heat. Add the hazelnuts, rice, and cinnamon sticks and toast, stirring often, for 5 to 7 minutes, or until the ingredients are aromatic. Remove from the heat, add the milk, cream, and piloncillo, and stir until the piloncillo dissolves. Let steep at room temperature for 2 hours or cover and refrigerate for up to overnight.