Roasted Barley Ice Cream

Directions

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.