Labneh Ice Cream with Pistachio-Sesame Brittle

May 17, 2018
3 Ratings
Photo by Ty Mecham
  • Prep time 2 hours
  • Cook time 15 minutes
  • Makes 1 1/4 quarts
Author Notes

Reprinted with permission from The Perfect Scoop: Revised and Updated, copyright © 2018 by David Lebovitz. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2018 by Ed Anderson. —Food52

Test Kitchen Notes

Featured in: Frozen Yogurt, Make Way for Labneh Ice Cream —The Editors

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

See what other Food52ers are saying.

  • Ralph Yedinak
    Ralph Yedinak
  • Cory Baldwin
    Cory Baldwin
  • janecf
  • Winness

7 Reviews

Kysa March 15, 2019
Can you use heavy whipping cream instead of heavy cream?
anne May 24, 2018
Can you flavor the labneh? Maybe with lemon?
Ralph Y. May 18, 2018
What is the yogurt in the brittle part of the recipe for?
janecf May 20, 2018
Yes kindly clarify this! Is the ice cream supposed to have whole milk yogurt, labneh, and heavy cream? Or is the yogurt listed under the brittle ingredients simply an error?
Winness May 21, 2018
I believe the yogurt listed at the top is the chef's way of letting you know that it's part of the first step in the instructions. The brittle is simply sugar and the seed/nut mix. Use the drained yogurt (labneh) to make the "ice cream."
Ralph Y. May 22, 2018
OK, thank you
Cory B. May 17, 2018
This was super delicious and creamy!