Source: gelatoincasa.org

Presentation
Barley coffee ice cream is a great alternative for children, but also for those who do not want or cannot consume caffeine.

Ingredients

• 200 g of milk
• 220 g of cream
• 100 g of water
• 105 g of sugar
• 8 g of soluble barley
• 2 g of cocoa

Preparation

1. Weigh the barley and cocoa and mix them in a beaker.
2. Heat 105 g of water to boiling point (the extra 5 grams are to account for evaporation).
3. Once boiling, pour the water over the barley and cocoa and stir until completely dissolved. Add the sugar, mix, and let it cool.
4. Once the mixture reaches room temperature, add the milk and cream.
5. Mix and finish cooling in the fridge.
6. Once the mixture is cool, turn on the ice cream maker.
7. Pour the mixture into the machine and churn for 30-40 minutes.

Allergens

• Milk: listed as an allergen in the EU Regulation 1169/2011
• Cream: contains lactose and milk proteins
• Barley: a gluten-containing cereal listed in the EU Regulation 1169/2011
• Cocoa: may cause a reaction in case of spice allergies

Notes

• Sugar: should be avoided for children with ongoing processes (potential presence of tumor cells).
• Possible sugar substitutes: sweeteners, donkey milk, plant-based beverages, and plant-based cream.

Safety / Intended Use
Recommended for anorexia, mucositis, xerostomia (dry mouth), dysphagia.
Do not administer in case of diarrhea.
This product should be prepared following strict hygiene conditions.
When intended for children, reduce the size of the ingredients to make them homogeneous.