Labneh-Honig-Eis mit Leatherwood-Honig

Zutaten

• 16 oz Labneh cheese
• 1 cup heavy cream
• 2 teaspoons pure vanilla paste
• 2/3 cup Leatherwood honey
• The zest of one lemon
• For toppings: crumble halvah & Leatherwood honey

Zubereitung

1. 1

   Chill the bowl of your ice cream maker overnight.

2. 2

   In a large mixing bowl add the labneh cheese, heavy cream, Leatherwood honey, vanilla paste, and lemon zest. Whisk until is well combined.

3. 3

   Add the mixture to your ice cream maker bowl, and set the ice cream maker according to the manufacturer instructions. Churn for about 23-25 minutes.

4. 4

   Remove the Honey Labneh Ice Cream into a freezer friendly container.

5. 5

   Cover with parchment paper, pressing it to the surface of the ice cream so it adheres. Then cover with a lid. It’s okay if the parchment hangs over the rim. Store it in the coldest part of your freezer (farthest from the door) until firm - at least 6 hours. It will keep for up to 3 months.

6. 6

   Serve in an ice cream cup or in a waffle cone with crumbled halva and drizzle with more Leatherwood honey