Labneh Ice Cream With Pistachio-Sesame Brittle

1. 1

   Make your own labneh by straining the yogurt into a cheesecloth-lined mesh strainer set over a deep bowl for 4 hours in the refrigerator, but not longer. The labneh can be made up to 2 days in advance.

2. 2

   To make the pistachio-sesame brittle, line a baking sheet with a silicone baking mat or grease it lightly with vegetable oil. Mix the pistachio and sesame seeds in a small bowl.

3. 3

   Spread the sugar in a medium, heavy-bottomed skillet and cook over medium heat, watching it carefully. When it begins to liquefy and darken at the edges, use a heatproof spatula to stir it very gently, encouraging the liquefied sugar around the edges to moisten and melt the sugar crystals in the center.

4. 4

   Tilt the pan and stir gently until all the sugar is melted and the caramel begins to smoke. Once it has a deep golden color, remove it from the heat and immediately stir in the nuts and seeds. Scrape the mixture onto the prepared baking sheet and spread it with a spatula into an even layer. Let cool completely. Once cooled, chop the brittle into bite-sized pieces with a chef's knife. Store in an airtight container until ready to use.

5. 5

   To make the ice cream, whisk together the labneh, cream, honey, sugar, and salt. Chill the mixture thoroughly in the refrigerator.

6. 6

   Freeze the labneh mixture in your ice cream maker according to the manufacturer's instructions. Serve with the brittle crumbled on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.