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Zaatar Ice Cream


  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup sugar
  • 4 large egg yolks
  • 1 1/2 tablespoons za'atar seasoning
  • 1 teaspoon vanilla extract
  • Pinch of salt


  1. Heat 2 cups heavy cream with 1 1/2 tablespoons za'atar seasoning until simmering. Remove from heat, let steep for 30 minutes.
  2. Whisk 4 egg yolks and 3/4 cup sugar until pale.
  3. Reheat cream, then temper eggs by adding 1/2 cup warm cream to yolks, whisking constantly. Return mixture to saucepan.
  4. Cook over medium-low heat, stirring constantly until thickened (5-7 minutes). Do not boil.
  5. Stir in 1 cup whole milk, 1 teaspoon vanilla extract, and a pinch of salt.
  6. Strain custard into a bowl, cover, and refrigerate until fully chilled (4 hours or overnight).
  7. Churn in an ice cream maker according to manufacturer's instructions.
  8. Transfer to a container and freeze until firm (2-4 hours).
  9. Scoop and enjoy, optionally garnished with extra za'atar.
Zaatar Ice Cream
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