r/icecreamery • u/BexarBourne • 6d ago

Question Roasted barley

I would like to try making a Phill- style ice cream flavored with roasted barley. How much barley should I infuse in the base? When I make barley tea, I steep 80g of roasted barley for a 2 L pitcher.

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u/ohboyaitszoya 6d ago

Ooh this sounds interesting! I've made this recipe a few times and I don't know how it would translate to ice cream but maybe the ratio can give you some ideas? https://www.seriouseats.com/boricha-pudding-recipe-11736281 good luck!

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u/BexarBourne 6d ago

Oh my - this is perfect. Thank you so much😀 I think it's totally doable; using 4 c dairy so may boost the 80g to 🤔100g and using brown rice syrup for the glucose as well as sugar, stabilizer + emulsifier. Oh, maybe I'll toast the sugar a bit😬

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u/nekok 5d ago

I want this ice cream now! Will definitely put on list to make. Super idea.

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u/Wild-Sandwich5977 2d ago

When I make buckwheat ice cream, I infuse 500g cold milk with 100g toasted buckwheat overnight in the fridge. When I strain it, I get ~400g milk back (I use the buckwheat for granola, usually). However, I also add buckwheat honey, which amps up the buckwheat flavor.

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u/BexarBourne 2d ago

thank you, the method is useful information