Ingredients
475ml double cream
¼ tsp vanilla extract
90g malt powder
100g roasted malted barley, grains
240ml milk
150g sugar
1 pinch salt
6 egg yolks
Overview
malted barley ice cream
Method
- Whisk the cream, vanilla and malt powder in a large heatproof bowl and set a mesh strainer over the bowl.
- Combine the whole milk, sugar and salt in a medium saucepan and heat just until warm.
- Meanwhile, whisk the egg yolks in a bowl.
- Slowly add the warm milk mixture to the egg yolks, whisking constantly.
- Pour back into the saucepan and set over medium heat.
- Stir constantly until the mixture thickens enough to create a custard that coats the back of a wooden spoon.
- Pour through the strainer into the malt powder mixture and stir to combine.
- Add the roasted barley grains and let steep for 30 minutes. Strain again.
- Cover and refrigerate until thoroughly chilled (overnight is best).
- Freeze in your ice cream maker according to the manufacturer's instructions.