Homemade Baklava Ice Cream
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Serves: 4 cups ice cream
 
Sweet, nutty baklava intertwined into a cinnamon and vanilla laced ice cream base.
Ingredients
Custard
  • 2 cups whole milk
  • 1 up heavy cream
  • ¾ cup sugar
  • 1 cinnamon stick
  • 1 vanilla bean
  • 6 egg yolks
Baklava mixture
  • ¾ cup walnuts
  • ½ cup pistachios
  • 2 teaspoons cinnamon
  • ½ roll of phyllo dough (12 sheets)
  • 3 tablespoon butter, melted
  • ½ cup sugar
  • ½ cup water
  • ¼ cup honey
  • 1 ½ tablespoons lemon juice
Instructions
  1. Place your ice cream base in the freezer the day before you want to make your ice cream.
  2. In a medium saucepan, add milk, cream, vanilla bean, seeds and cinnamon stick. Bring to a simmer. Reduce the heat to low.
  3. In a medium bowl, whisk egg yolks and sugar until pale yellow in color, about two minutes.
  4. Slowly whisk in about ½ of the hot milk mixture into the egg yolks to bring them up to temperature. Whisk the warm egg mixture back into the milk.
  5. Using a wooden spoon, constantly stir custard mixture until it thickens, about five minutes. MAKE SURE THE MIXTURE DOES NOT BOIL. If the temperature gets too high, the eggs will curdle. The custard is finished cooking when it coats the back of a spoon and does not drip when you draw your finger across.
  6. Transfer mixture to a bowl and let cool for about 30 minutes.
  7. Place a piece of plastic wrap directly on the custard and store in the fridge overnight.
For the baklava:
  1. Preheat the oven 400 degrees. Grease a square baking dish with non-stick cooking spray.
  2. Place walnuts, pistachios and cinnamon in a food processor. Pulse until the nuts are almost all crushed, but still have a few bigger pieces.
  3. Take the 12 phyllo sheets and cut in half. Place one piece of phyllo in the bottom of the greased dish. Brush with butter and top with another piece of phyllo. Repeat seven more times for a total of 8 pieces of phyllo. Brush top with butter and then sprinkle with ⅓ of the nut mixture. Top with another piece of phyllo. Brush with butter. Repeat three more times for a total of four layers. Sprinkle with ⅓ of the nut mixture. Top with another piece of phyllo. Brush with butter, repeat three more times for a total of four layers. Brush top layer with butter. Sprinkle remaining nuts on top and top with another layer of phyllo. Brush with butter. Repeat seven more times for a total of 8 layers. Brush top layer with butter.
  4. Cut baklava into 16 squares. Bake until golden brown, about 45 minutes.
  5. While the baklava is cooking, make the syrup. In a medium saucepan, heat sugar, water, honey and lemon juice to a boil. Reduce to a simmer and cook until thickened, about 5 minutes.
  6. Once the baklava comes out of the oven, let rest for 1-2 minutes then pour syrup over the top. Cover with plastic and let the baklava sit overnight.
  7. Roughly chop up the baklava.
To make the ice cream:
  1. Pour the custard into the ice cream maker. (Use your ice cream maker’s instructions.) When the ice cream is almost completely done, slowly add in ¾ of the baklava. Mix until combined and the ice cream is fully formed.
  2. Transfer to an airtight container and freeze. (You can also eat it right away, it will just melt faster.) When serving, sprinkle a little bit more of the baklava on top.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/homemade-baklava-ice-cream/