Barley coffee ice cream
This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.
1/2 liter of soy milk
2 tablespoons barley coffee soluble
2 tablespoons hazelnut butter dark
Put the milk in a saucepan and bring to a boil.
Add coffee and stir well with a whisk, then stir in the hazelnut butter and continue to stir.
Turn off and let cool.
When it is cold transfer in the ice cream maker for 30 minutes.