Roasted Barley Ice Cream

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

   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!) .

6. 6

   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.

7. 7

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

8. 8

   Churn according your ice cream maker's directions.

* Per serving · 4 servings · Values may vary.