This recipe was crafted by the lovely and talented Rebecca Sherrow at her Pure and Peanut Free blog.
1/4 cup sunflower seed butter
1/2 cup sugar
1 1/4 cup whole milk
1 3/4 cup heavy cream
1 tsp vanilla extract
for the swirl:
3 Tbsp sunflower seed butter, softened (eyeball it)
2 Tbsp honey (eyeball it)
a couple pinches of fleur de sel or other French finishing salt
honey roasted sunflower seeds, to garnish
With and electric mixer, cream the sunflower butter and sugar until well combined. Add the milk and beat until the sugar and sunflower butter is dissolved. Add the vanilla and cream. Beat until just combined. Place the mixture in the refrigerator to chill, thoroughly, 1 -2 hours.
Pour the mixture into an ice cream maker and churn for 15 – 20 minutes, following the manufacture’s directions.
Place half the churned ice cream into a chilled bowl. Dollop on half the sunflower butter, half the honey, and a pinch of fleur de sel. Use a butter knife or offset spatula to quickly swirl into the ice cream. Repeat with the remaining ice cream, sunflower butter, honey and another pinch of fleur de sel. Place in the freezer until firm.
If desired, garnish with honey roasted sunflower seeds and a drizzle of honey.