Margarida Corceiro
Margarida Corceiro
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Baklava Ice Cream
Honey-Infused Baklava Ice Cream with Pistachios and Flaky Phyllo Crumble
Ingredients:
For the Ice Cream Base:
2 cups heavy cream
1 cup whole milk
3/4 cup sugar
4 egg yolks
1/4 cup honey
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
For the Mix-Ins:
1/2 cup chopped walnuts
1/3 cup chopped pistachios
1/4 teaspoon ground cloves (optional)
1/2 teaspoon orange zest
1/2 cup crumbled baked phyllo pastry or crushed baklava pieces
Directions:
In a saucepan over medium heat, combine the cream, milk, and sugar. Stir until sugar dissolves and mixture is hot but not boiling.
In a separate bowl, whisk egg yolks. Temper them by gradually whisking in a bit of the hot milk mixture.
Return the yolks to the pan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon (170°F/77°C).
Remove from heat. Stir in honey, vanilla, cinnamon, and orange zest. Strain the custard into a clean bowl. Chill thoroughly (at least 4 hours or overnight).
Toast walnuts and pistachios in a dry skillet over medium heat for 2–3 minutes, stirring frequently. Let cool.
Churn the chilled custard in an ice cream maker according to manufacturer’s instructions. In the last 5 minutes, fold in the nuts and crumbled phyllo.
Freeze 2 hours before serving for firmer texture.
Prep Time: 25 minutes | Chilling + Freezing Time: 6 hours | Total Time: 6 hours 25 minutes
Kcal: 360 kcal | Servings: 6 servings
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Ever imagined baklava in frozen form? Now you can taste it! This Baklava Ice Cream is honeyed, nutty, and packed with crunchy phyllo.Baklava Ice Cream Honey-Infused Baklava Ice Cream with Pistachios and Flaky Phyllo Crumble Ingredients: For the Ice Cream Base: 2 cups heavy cream 1 cup whole milk 3/4 cup sugar 4 egg yolks 1/4 cup honey 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon For the Mix-Ins: 1/2 cup chopped walnuts 1/3 cup chopped pistachios 1/4 teaspoon ground cloves (optional) 1/2 teaspoon orange zest 1/2 cup crumbled baked phyllo pastry or crushed baklava pieces Directions: In a saucepan over medium heat, combine the cream, milk, and sugar. Stir until sugar dissolves and mixture is hot but not boiling. In a separate bowl, whisk egg yolks. Temper them by gradually whisking in a bit of the hot milk mixture. Return the yolks to the pan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon (170°F/77°C). Remove from heat. Stir in honey, vanilla, cinnamon, and orange zest. Strain the custard into a clean bowl. Chill thoroughly (at least 4 hours or overnight). Toast walnuts and pistachios in a dry skillet over medium heat for 2–3 minutes, stirring frequently. Let cool. Churn the chilled custard in an ice cream maker according to manufacturer’s instructions. In the last 5 minutes, fold in the nuts and crumbled phyllo. Freeze 2 hours before serving for firmer texture. Prep Time: 25 minutes | Chilling + Freezing Time: 6 hours | Total Time: 6 hours 25 minutes Kcal: 360 kcal | Servings: 6 servings #baklavaicecream #honeyicecream #pistachioicecream #phyllocrunch #mediterraneandessert #homemadeicecream #baklavainspired #gourmeticecream #middleeasterndesserts #nuttyicecream #flavorfusion #icecreamideas #luxurydessert #custardicecream #honeyandspice #holidaydesserts #nutsandhoney #crunchyicecream #dessertinspo #fromscratchdessert Ever imagined baklava in frozen form? Now you can taste it! This Baklava Ice Cream is honeyed, nutty, and packed with crunchy phyllo.
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