Labneh ice cream with saffron-sesame-pistachio brittle

As you all know by now, we love ice cream in this house. I am forever looking for new recipes, but I tend always to fall back on this ice cream bible.

I was very intimidated by making brittle. I have always imagined it to be quite exacting and challenging to make. I discovered that it is actually quite simple.

Labneh is a Mediterranean-style yoghurt, thick and creamy. Hence, this ice cream is luxurious, creamy and delicious. It is wonderful on its own, but the brittle takes it over the top. I modified the brittle a bit by toasting the nuts and seeds and adding saffron strands to the sugar. This gave the brittle a nuttier taste, and the saffron was a wonderful touch of spice.

This is my go-to book for ice cream, sorbets, and everything frozen. The recipes are always fabulous. I sometimes have to hide this book, so I do not make too many goodies. If there is one ice cream book you need, this is it!

For more fabulous recipes from this cookbook, click here.

Ingredients:

For the ice cream:

2 1/2 cups labneh, or Greek yoghurt

1 cup heavy cream

8 tablespoons honey, warmed slightly to make it easy to mix in

1/4 cup sugar

Pinch of salt. However, some labneh already contains salt. If so, do not add more.

Mix all the ingredients, chill in the fridge. Churn in an ice cream maker, or freeze in the freezer.

For the brittle:

1/4 cup + 2 tablespoons shelled pistachios. I prefer to roast or toast them for a few minutes in a pan.

3 tablespoons sesame seeds, toasted to a very light brown in a pan

1/2 cup sugar

Generous pinch of saffron threads

A silicone mat

Set up a silicone mat on a baking sheet.

Add the sugar and saffron to a small pot, I used a non-stick pot, and melt over medium heat. The sugar will start to melt on the bottom and sides, and mix with a silicone spatula. Over time, about 3-4 minutes, the sugar will have melted completely and will turn a light brown as it caramelises. Add the toasted nuts and seeds and mix well. Scrape the mix onto the silicone mat and spread out evenly. You need to work quickly, as the mixture will cool and harden rapidly. No need for perfection, though. Cool and peel off the brittle from the silicone mat; it comes off easily. Break into small bits. I also pounded some in a mortar into tiny bits to sprinkle onto the ice cream.

Serve the ice cream topped with the brittle. I always have some extra brittle on the side for folks who want meor or who want to snack on it.