This delicate but highly flavored brittle may lose its appealing crispness after it cools, so I recommend baking it just an hour or so before adding it to just-churned ice cream. I like it mixed into ice creams that are exotically flavored, such as Anise Ice Cream (page 36) or Lavender-Honey Ice Cream (page 64). Sesame seeds are very flavorful, and you’ll find that a small amount of this brittle will provide lots of flavor to any ice cream you chose to mix it into. Feel free to add a little freshly grated orange zest to the honey as well.
Recipe information
Yield
makes 1 cup (270 g)
Ingredients
Preparation
Step 1
Preheat the oven to 350°F (175°C). Line a baking sheet with aluminum foil or a silicone baking mat.
Step 2
In a skillet, warm the honey. Remove from the heat and stir in the sesame seeds, coating them with the honey until they’re moist.
Step 3
Spread the mixture evenly on the prepared baking sheet and bake for 25 minutes. Remove from the oven and let cool completely.
Mixing It In
Step 4
Break the Honey-Sesame Brittle into little pieces, then add them to 1 quart (1 liter) of ice cream in the machine during the last minute of churning.
Storage
Step 5
Use soon after it’s cooled, preferably within an hour or so.
