Ingredients:

• 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

Instructions:

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.