Baklava Ice Cream
There are a lot of steps, but this homemade baklava ice cream recipe is actually easy to make. A combination of cinnamon, pistachios and honey make the flavors bright, without the puff pastry needed, which means, it's gluten free too!
Equipment
- Cuisinart ICE-70 Electronic Ice Cream Maker
- Nielsen-Massey Orange Blossom Water
- Stainless Steel Ice Cream Scoop
- Ice Cream Containers (2 PACK - 1 Quart Each)
- Easy Stacking Reusable Ice Cream Containers
- Ice Cream Storage Container
Ingredients
- 1 ½ cups whole milk
- 1 ½ cups heavy cream
- 2/3 – 1 cup honey wild flower honey or orange blossom honey works best
- ¼ cup sugar
- 5 egg yolks
Cinnamon Sauce
- 1 tbsp cinnamon
- ½ tsp salt
- ¼ cup brown sugar
- ¼ cup sugar
- 2 tablespoons corn starch
- 1 ½ cups water + 2 tbsp water
- 3 cloves whole
- ½ tsp vanilla
- ½ tbsp orange blossom water optional
Nuts
- 2 Cups salted pistachios shelled
Instructions
Honey Ice Cream
- Pour the milk, cream, salt and sugar into a sauce pan.
- Heat cream mixture until it just starts to simmer.
- Take off the heat.
- Whisk egg yolks in a small bowl (about 1 minute)
- Slowly whisk in ½ cup of the heated cream mixture into the egg yolks to temper
- Pour egg mixture into remaining cream mixture in your pot, whisking constantly
- Stir custard mixture constantly over medium heat with a wooden spoon until back of the spoon is coated with custard.
- Pour custard through a fine-mesh strainer into a heat-resistant bowl.
- Stir a few times to cool it down.
- Pour honey into custard, starting with 2/3 cup, until you get the intensity you like.
- Chill in the refrigerator for at least four hours (or overnight)
- Taste your custard mix to make sure there is enough honey. Add in more if needed before churning.
- Churn the custard in your ice cream maker for 25 minutes.
Cinnamon Sauce
- Whisk together 2 tbsp of water with 2 tbsp corn starch
- In a small sauce pan, combine cinnamon, salt, brown sugar, sugar and 1 ½ cups of water
- Stir over medium heat until sugar dissolves.
- Add cloves and vanilla.
- Bring to a boil and then let simmer for 20 minutes.
- Remove from heat.
- Add orange blossom water (if using).
- Allow to cool completely (hot cinnamon sauce will melt your honey ice cream!)
- Pistachios
Chop salted pistachios in a food processor or with a knife to make smaller pieces. Be careful not to grind pistachios into a paste. You still want recognizable pieces.
Combining into Baklava Ice Cream
- Scoop half of your ice cream into a freezer-friendly container (or loaf pan).
- Drizzle cinnamon sauce on top, using a straw or chopstick to make a swirl.
- Sprinkle chopped pistachios on top.
- Add remaining honey ice cream to container.
- Drizzle cinnamon sauce on top (giving it another little swirl).
- Cover top with pistachios.
- Freeze ice cream for at least 4 hours to set.
Notes
Cinnamon Swirl sauce can be cut in half if you don't think you will want too much. You can also toast up a few phyllo sheets to make a pastry crumble to top your ice cream once you scoop it out.