Tart Labaneh Honey Frozen Yogurt with Candied Walnuts
Ingredients
- 2 cups (1 pound) labaneh or Greek yogurt (preferably full-fat)
- 1 cup chilled heavy whipping cream
- 1/2 cup honey, plus more for drizzling
- 1 tablespoon vanilla paste or extract
- Pinch of kosher salt
Candied walnuts
- 1 cup walnut halves
- 1/4 cup sugar
- 1 teaspoon fresh thyme leaves, plus more for garnish
- Splash of water
- Pinch of kosher salt
Preparation
If using an ice cream maker with a built-in freezing element, turn it on and set to chill. If using a bowl-style ice cream maker, freeze the bowl the night before.
In a medium bowl, whisk together the labaneh, cream, honey, vanilla, and a pinch of salt.
Transfer the mixture to the ice cream maker and churn until thick, frozen, and creamy, about 45 minutes.
Serve immediately for softer ice cream, or transfer to a container and freeze for at least 1 hour or up to overnight.
While the ice cream is churning, heat a nonstick skillet over medium heat for 2-3 minutes.
Add the walnuts, sugar, thyme, water, and a pinch of salt to the skillet, stir to coat, and cook, stirring, until the sugar has darkened, melted, and coated the walnuts, about 6 minutes.
Transfer the walnuts to a plate to cool, then roughly chop.
Scoop the ice cream into mugs or bowls, drizzle with honey, top with the candied walnuts, and garnish with fresh thyme.
Notes
This frozen treat is inspired by a dessert from Abie restaurant in Tel Aviv and Pinkberry frozen yogurt in New York and disappears quickly from the freezer.
