Toasted Barley and Rice Ice Cream

A slight variation to a sweet cream base with a creamy smooth texture and a pleasant toasted and nutty flavor.

1. Weigh out 50 grams of white rice and 50 grams of pearled barley (about 1/4th cup each). Dry toast the rice and barley in a pan over medium heat with frequent stirring to avoid burning. Toast to your desired level (I prefer a deeply golden brown
2. Add milk, cream, sugars, and milk powder into a pot and heat on medium. This is an eggless recipe so it's not necessary to heat it to pasteurize, but I prefer to heat it to 80C/176 F to A) help all the sugars/milk powder to fully dissolve, B) denature the milk proteins and allow it to reaggregate when cooling for an improved texture, C). allow for more flavor extraction from the barley and rice.
3. Add your barley and rice and allow it to steep for 30-60 minutes. Strain out the barley and rice, try to extract as much liquid back as possible.
4. Cool the pot in an ice bath and use an immersion blender tostick blend your guar gum into the ice cream base.
5. Continue cooling the pot and transfer to the final container to chill/mature in the fridge for 5-24 hour. Chilling the mixture to 39-40F will allow for a faster churn with smaller ice crystals/better texture when eating.
6. Before churning, whisk well or stick blend to homogenize the mixture.

I used a Cuisinart ICE-21 to churn.