Labneh Ice Cream with Pistachio-Sesame Brittle

May 17, 2018
Photo by Ty Mecham
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

  • Prep time 2 hours
  • Cook time 15 minutes
  • Makes 1 1/4 quarts
  • 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
In This Recipe
  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.

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