Ingredients
Toasted Sesame-Infused Cream
- 1 cup Heavy cream
- 1 tablespoon Toasted sesame seeds
Ice Cream Base
- 1 cup Labneh
- ½ cup Whole milk
- ¾ cup Granulated sugar
- ¼ cup Tahini
- 1 teaspoon Vanilla extract
- ¼ teaspoon Kosher salt
Halva Mix-In & Swirl
- 3 oz Halva crumbled
- 2 tablespoon Tahini
- 2 tablespoon Honey
Burnt Honey Drizzle
- 3 tablespoon Honey
- ¼ teaspoon Aged sherry vinegar OR white miso
- 1 pinch Flaky salt
Method
Toasted Sesame-Infused Cream
- Toast sesame seeds in a small saucepan over medium heat until fragrant (about 2 minutes).
- Add heavy cream and bring to a gentle simmer. Remove from heat.
- Cover and let steep for 15 minutes, then strain out sesame seeds.
- Chill completely before using.
Ice Cream Base
- In a bowl, whisk together labneh, chilled sesame cream, milk, sugar, tahini, vanilla, and salt until smooth.
- Cover and refrigerate for at least 2 hours.
Pre-Cool the Machine
- Power on your ice cream maker and activate the PRE-COOL function. Wait until it reaches the proper temp and displays “READY.”
Churn the Ice Cream
- Pour the chilled base into the machine.
- Select the Gelato setting and press START.
Halva Swirl & Mix-In
- Mix tahini and honey in a small bowl until smooth.
- At the machine’s ADD MIX-INS beep, add crumbled halva.
- In the final minute, drizzle in the swirl to create ribbons.
Freeze
- Once churned to desired texture, transfer to a container, smooth the top, and freeze for at least 2 hours.
Burnt Honey Drizzle
- Heat honey in a small pan until it darkens and smells caramelized (about 2 minutes).
- Remove from heat and stir in vinegar or miso and a pinch of flaky salt. Cool before drizzling.
To Plate
- Scoop ice cream into bowls, drizzle with burnt honey, and top with extra halva crumbles.