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.

Baklava Classic Honey-Walnut Baklava with Crisp Phyllo Layers Ingredients: For the baklava: 1 package phyllo dough (16 oz), thawed 2 cups walnuts, finely chopped 1 cup pistachios, finely chopped 1 teaspoon ground cinnamon 1 cup unsalted butter, melted For the syrup: 1 cup granulated sugar 1 cup water 1/2 cup honey 1 tablespoon lemon juice 1 cinnamon stick 2 strips lemon peel Directions: Preheat oven to 350°F (175°C). In a bowl, mix walnuts, pistachios, and cinnamon. Brush a 9x13-inch baking dish with melted butter. Place one sheet of phyllo dough in the pan, brush with butter, and repeat until 8 layers are stacked. Sprinkle a thin layer of the nut mixture over the phyllo. Add 4 more phyllo layers (buttering each), then another layer of nuts. Repeat until all nuts are used. Finish with 8 more phyllo sheets on top, buttering each. Cut the unbaked baklava into diamond or square shapes with a sharp knife. Bake for 45–50 minutes, or until golden and crisp. While baklava bakes, make the syrup. Combine sugar, water, honey, lemon juice, cinnamon stick, and lemon peel in a saucepan. Bring to a boil, then reduce to a simmer for 10 minutes. Remove from heat and cool slightly. Remove baklava from the oven and immediately pour the warm syrup evenly over the hot baklava. Let it cool completely and soak for several hours or overnight before serving. Prep Time: 25 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 15 minutes + soaking time Kcal: 290 kcal | Servings: 24 pieces #baklava #greekdessert #middleeasternsweets #phyllodessert #honeywalnutbaklava #homemadedesserts #traditionalbaking #sweettooth #dessertrecipe #holidaydessert #easybaklava #crispphyllo #nutsandhoney #authenticbaklava #bakedtreats #classicdesserts #mediterraneanflavors #makeaheaddessert #dessertlover #sweettreat This classic Baklava is flaky, buttery, and dripping with honeyed syrup. A crunchy, sweet delight perfect for any celebration!