Roasted Barley Ice Cream – a delicious recipe with barley roasted, heavy cream, milk, egg yolks, sugar, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine milk, cream, and barley in a medium pot over medium heat.
2
In a bowl, mix sugar and eggs until pale yellow.
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
Combine the resulting mixture back into the pot. Go slowly to avoid scrambling the eggs.
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
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
Chill custard in refrigerator until it is cold (at least 2 hours).
8
Churn according your ice cream maker's directions.
625
kcal
Calories
40
g
Fat
43
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 tablespoons barley roasted, 1 cup heavy cream, 2 cups whole milk, 6 egg yolks, and more.
Yes, Roasted Barley Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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