Hannah Senesh
Marjoram Labne Ice Cream with Herb of Grace Halva, Sour Cherry Syrup, Paprika Cake
Ice Cream Ingredients
3/4 cup milk
3 sprigs of fresh marjoram
4 teaspoons cornstarch
1 cup full fat yogurt
1 cup of labne
1 cup heavy cream
3/4 cup milk
1 cup sugar
1/4 cup corn syrup
Ice Cream Instructions
Bruise the marjoram gently with your fingers and place the marjoram in the milk. Let it steep overnight before making the ice cream.
The next day, in a small bowl, stir together 2 tablespoons of milk and the cornstarch to creat a slurry, set aside. In a separate bowl, whisk together the yogurt and the labne; set aside in the fridge.
In a large saucepan, place the milk with the marjoram, the cream, sugar, and corn syrup,. Bring to a boil over medium-high heat, stirring occasionally to dissolve the sugars.
Cook for 4 minutes and then stir in the cornstarch slurry. Return to a boil and cook, for about 2 minutes. Remove the mixture from the heat.
Place a fine mesh strainer over a medium sized bowl. Strain the base into the bowl and discard the marjoram sprigs. Create an ice bath by setting the bowl with the base inside a larger bowl filled slightly with cold water and ice. Let the base cool to room temperature, stirring occasionally. Once the base has reached room temperature, whisk in the yogurt mixture.
Place the base in the fridge for at least four hours or overnight. Pour the base into an ice cream maker; process according to manufacturer’s instructions.
Transfer ice cream to a storage container, layer with any mix ins, and freeze until set.
Halva Ingredients
78 milliliters hot water
1 heaping tablespoon rue (herb of grace)
1 cup granulate sugar
1 cup room temperature tahini
1/4 teaspoon salt
Halva Instructions
Line a 8x8-inch baking pan with parchment paper, making sure it hangs over two opposite sides.
Steep the rue in the hot water for at least five minutes. Remove rue.
Place the rue water and sugar in a small saucepan and bring to a boil over medium heat, stirring just until the sugar is dissolved. Let the mixture continue to boil without stirring until it reaches 250°F on a candy thermometer. Use a damp pastry brush to brush down any sugar crystals that form along the sides of the pan.
Meanwhile, place tahini and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for about a minute, until smooth. Once the syrup is ready, turn the mixer back on the lowest speed and carefully pour the syrup into the tahini. Beat until the mixture is smooth and shiny, no more than minute from when you first started pouring the syrup.
Turn off the mixer and fold the mixture twice with a rubber spatula to make sure everything s combined. Quickly transfer the halva mixture to the baking pan and smooth out the top. Let set for about 2 hours.
If using in ice cream, cut up some of the halva into tiny pieces (its okay if they crumble). For one batch of ice cream, use about 1/2 cup of chopped up halva.
