- 100g pearl barley
- 500ml double cream
- 500ml milk
- 200g egg yolks
- 150g caster sugar
- 75g malt extract
malt ice cream
Ingredients
Method
Method
Toast barley in oven for 10 mins at 160oc.
In a pan warm milk, cream, vanilla and toasted barley bring to boil, remove and leave for about 1hr to infuse flavour.
Pass to remove vanilla pod and barley, bring to boil.
Whisk yolks, sugar, malt extract and whisk into milk mixture. Lower heat and stir until coats back of spoon.
Remove and chill until cold, churn in ice cream machine, freeze
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