Toasted barley ice cream

PT40M

First published in 2015
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Ingredients

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Toasted barley ice cream

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
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
First published in 2015
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