Cookies Preferences
I've created something a little offbeat! Zaatar ice cream! you say??? But really it's so delicious (especially when you use a good quality zaatar mix like The Good Thymes) Mix it with the dark chocolate sauce, pieces of honeycomb, strawberries, and a dusting of freeze-dried strawberry powder and you've got a really sophisticated, special dessert.
For the zaatar ice cream:
2 cups cream
1 cup half and half
2/3 cup mild honey
2 tablespoons zaatar spice
2 eggs
pinch of salt
For the chocolate sauce:
2 cups whipping cream
3 cups sugar
2/3 cup water
1 1/4 cup cocoa powder
pinch of salt
2 tablespoons orange blossom water
1 cup finely chopped dark chocolate
For the honeycomb:
1 1/2 cups sugar
1/2 cup water
3 tablespoons mild honey
1/3 cup light corn syrup
1 tablespoon baking soda
To plate it up:
2 scoops zaatar ice cream
1/4 cup chocolate sauce
sprinkle of crushed honeycomb
4 strawberries quartered
sprinkle of crushed freeze-dried strawberries
To make the ice cream:
First heat the cream, half and half, and honey until they just boil. Add the zaatar spice and let it steep covered, off the heat, for 30 minutes.
In a medium bowl whisk together the eggs and salt. Now strain the cream mixture and put it back on medium heat until it’s warm again. Pour 1/4 cup of the infused cream into your eggs whisking constantly to prevent curdling. Do this 3 more times before putting the whole mixture back into the pot on the heat. Stir with a wooden spoon until you have a custard-like consistency. Allow it to cool completely before churning in your ice cream maker according to your machine’s instructions.
To make the chocolate sauce:
Bring the cream, water, sugar, salt, orange blossom water, and cocoa powder to a boil in a medium sauce pan. Stir in the chopped dark chocolate and allow to cool in a jar.
To make the honeycomb:
Place the sugar, water, honey, and corn syrup in a medium saucepan and stir until the sugar dissolves. Allow it to continue to cook until a candy thermometer reaches 296 degrees F/ 147 Celsius. Remove from the heat and dump in the baking soda, stirring gently. Pour out onto a parchment lined baking sheet and allow to cool for 40 minutes or more before placing into a zip lock bag and bashing it to create small pieces.
To plate it up:
Spoon a mound of chocolate sauce in the bottom of your bowls and top with 2 scoops of your zaatar ice cream. Arrange some honeycomb pieces around the base and top with cut strawberries and a dusting of freeze-dried strawberry powder.
