Have you ever made Baklava? It is a syrupy, sweet mix of honey, spices, nuts, and phylo dough. Layers and layers of it!! It takes a while to make but it is always worth the effort – or so I’ve heard as I have never stepped up the the plate to make it. I want to! In the mean time try out this ice cream for Nuts Day for Phyl’s Ice Cream Week

I had first run across the idea when looking for a way to poach figs. When I found this page I started thinking about Baklava Ice Cream. As I researched I found lots of recipes so using one as a foundation I made it how I wanted it.

Baklava Ice Cream {adapted from Desert Candy}


    2 cups milk
    2 cinnamon sticks, broken in half (or 1 heaping tsp cinnamon)
    3 whole cloves (or 1/3 tsp ground cloves)
    1 cup heavy cream
    2 egg yolks
    2/3 cup sugar
    2/3 cup (2 oz) almonds, medium chop
    2/3 cup (2oz) pistachios, medium chop
    2/3 cup (2 oz) walnuts, medium chop
    2 tbl brown sugar
    1 tsp cinnamon
    1/4 cup honey
    3-4 sheets Phylo dough

Bring milk, sugar, whole cloves, and cinnamon sticks to a boil in a 2-quart heavy saucepan, then remove from heat and let steep, covered, 30 minutes.
Strain the milk and discard the cloves cinnamon sticks.
Whisk egg yolks and a pinch of salt in a bowl. Return milk to a simmer, then add half of the milk to yolk mixture in a slow stream, whisking until combined well.
Add yolk mixture in a slow stream back to milk in saucepan, whisking, then cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon. Remove from heat and immediately stir in cream, then pour custard through fine-mesh sieve into a metal bowl. Quick-chill custard by setting bowl into a larger bowl of ice and cold water and stirring occasionally until cold, about 15 minutes. Chill thoroughly in the refrigerator.
Freeze custard in ice cream maker until almost firm. At the last minute of churning, add the NUT MIXTURE {recipe below} into ice cream.
Chill in a container until firm.

NUT MIXTURE
Place the walnuts, cinnamon, and brown sugar in a bowl and toss together, drizzle in 2 tbl of melted butter and toss to coat. Working quickly, brush each sheet of fillo with some of the remaining melted butter and stack the fillo sheets on top of one another, fold the stack in half long-ways and brush again with melted butter. Cut the fillo sheets into small strips, match-stick size. Toss the fillo strips with the walnut mixture and spread on a greased or parchment-lined baking sheet. Bake the mixture until the walnuts are toasted and the fillo pieces are crisp but not burned, about 10-15 minutes. Put the nut mixture in a bowl. Set aside.

While the recipe I was adapting from added the honey to the nut/phylo mixture I did not add the honey to the mix because I wanted the honey to be a stronger flavor. I drizzled the honey over the top before serving.

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