Combine the yolks and sugar in a Stainless Steal Bowl to slight ribbon stage.
Separately, bring the Heavy Cream and Half & Half to a boil. Temper into the egg yolk and sugar mixture.
Place back on the stove and, stirring constantly, cook until nape consistency.
Cool over ice bath and when cool add the barley powder, strain through fine sieve and freeze with ice cream machine.
Scoop into #70 size scoop and freeze until needed
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