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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Toasted barley ice cream


  • Ice cream maker
  • Chinois


Preheat the oven to 170°C/gas mark 3.5
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
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
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
Meanwhile, place the egg yolks in a bowl and whisk until smooth. Pour the milk into the eggs, whisking continuously to combine
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
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

Christoffer Hruskova has built his success on using traditional Scandinavian cooking and preserving techniques to create awe-inspiring dishes and now owns a bakery, The Bread Station, in London Fields.

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