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Toasted barley ice cream
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Christoffer Hruskova encapsulates all of the delicate, toasted nuttiness of lightly roasted pearl barley in an ice cream. This barley ice cream recipe would work well at any time of year - a scoop on its own in the summer as a reminder of golden barley fields, or as an accompaniment to a winter's malt-flavoured dessert would both work a treat.
First published in 2015
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Ingredients
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Imperial
Toasted barley ice cream
- 600ml of whole milk
- 200g of pearl barley
- 90g of caster sugar
- 6 egg yolks
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Equipment
- Ice cream maker
- Chinois
Method
1
Preheat the oven to 170°C/gas mark 3.5
2
Place the barley on a baking tray and toast for 10 minutes in the oven or until a dark golden colour. It should release a strong, malty, caramel aroma
- 200g of pearl barley
3
Combine the toasted barley and milk in a saucepan and place over a medium-high heat. Bring to the boil, then remove from the heat and allow to cool. Leave the barley to infuse in the milk for 2 hours
- 600ml of whole milk
4
After the barley has infused, strain through a fine chinois. Combine the infused milk with the sugar in a pan and return to the heat. Bring to the boil until the sugar dissolves
- 90g of caster sugar
5
Meanwhile, place the egg yolks in a bowl and whisk until smooth. Pour the milk into the eggs, whisking continuously to combine
6
Return to the saucepan and cook gently until the mixture starts to thicken (and reaches 76°C - 80°C) - do not allow the mix to get too hot, or it will scramble
7
Remove from the heat and place in a bowl set over iced water, stirring continuously to chill the custard. Churn in an ice cream maker and store in the freezer until ready to serve
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