Soft, sweet and delicious castella. But to be honest, my forefinger doesn't move well in the hot season because I'm thirsty when I eat it.

I found a recipe for "castella ice cream" that makes me want to eat such castella in the summer. I was curious, so I tried it.

What to prepare is castella and vanilla ice cream. First, put ice cream on the sliced castella, and then put another piece of castella to make a sandwich.




Wrap the whole thing in plastic wrap and cool it in the freezer to complete. Castella does not harden to a tick, so you can eat it immediately after taking it out.


The frozen castella is moist and chewy, and has a completely different texture than usual. Sweet vanilla ice cream soaks into the thick layer, and you can enjoy a happy harmony.


The point when making it is to "do not cut the castella too thick" . Castella's claim is stronger in the previous image, so it is recommended to make it as wide as ice cream.


Castella, which originally has a strong sweetness, is more suitable for freezing than I expected because it has a strong flavor even when cooled. It seems to be the mainstream storage method, and if you are in trouble because you cannot eat it, you should cut it, freeze it, and thaw it naturally.


By the way, in Nagasaki, the home of castella, castella ice cream is sold at the well-established "Newyorkdo", and it is said that it is popular as local ice cream. Please try the authentic taste when you visit!