Roasted Barley Ice Cream

Photo: Barnaby Dorfman

Ingredients

2 tablespoons roasted barley

1 cup heavy cream

2 cups whole milk

6 egg yolks

2/3 cup sugar

1/2 teaspoon vanilla extract

Preparation

Combine milk, cream, and barley in a medium pot over medium heat.

In a bowl, mix sugar and eggs until pale yellow.

When milk mixture is just simmering, SLOWLY add about half of the hot milk mixture to egg yolk mixture. Stir well while mixing.

Combine the resulting mixture back into the pot. Go slowly to avoid scrambling the eggs.

Reduce to medium low heat and stir constantly until the mixture has thickened significantly. The temperature should be about 180F and should look like custard (that's what it is!) .

Strain custard into a bowl, making sure all the barley kernels are strained out, and let cool for about 30 minutes before adding vanilla extract.

Chill custard in refrigerator until it is cold (at least 2 hours).

Churn according your ice cream maker's directions.

Tools

Comments

Permalink Colin Saunders
May 21, 2010

Super delicous! Makes me want some kimchi!

Permalink agamemnon
March 2, 2013

How completely awesome of you to provide a recipe built around a COMPLETELY UNAVAILABLE INGREDIENT and then, rather than bother to explain how to procure that unavailable ingredient, you LINK TO A DESCRIPTION OF SOMETHING COMPLETELY DIFFERENT.

What a lazy fuck. At the very least, go have a look at that "roasted barley" page you link to where you can confirm (now that you're looking at it for the first time) that there is nothing on that page at all which is in any way "roasted".

Makes me want some kimchi indeed.

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