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Prep time
2 hours
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Cook time
15 minutes
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Makes
1 1/4 quarts
Ingredients
- Homemade labneh and pistachio-sesame brittle
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1 quart
plain whole-milk yogurt
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1/4 cup
plus 2 tablespoons (45 g) shelled pistachios
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3 tablespoons
sesame seeds
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1/2 cup
(100 g) sugar
- Labneh ice cream
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2 1/2 cups
(620 ml) homemade labneh or plain Greek yogurt
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1 cup
(250 ml) heavy cream
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6 tablespoons
(90 ml) good-flavored honey, slightly warmed
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1/4 cup
(50 g) sugar
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1 pinch
kosher or sea salt
Directions
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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.
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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.
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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.
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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.
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To make the ice cream, whisk together the labneh, cream, honey, sugar, and salt. Chill the mixture thoroughly in the refrigerator.
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Freeze the labneh mixture in your ice cream maker according to the manufacturer's instructions. Serve with the brittle crumbled on top.
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