Homemade Baklava Ice Creamby Rory
This recipe comes from customer Rebecca H. of West Des Moines and it won 2nd place at our 2018 Iowa State Fair Ice Cream Contest!
Homemade Baklava Ice Cream
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2 C. Whole Milk
1 C. Heavy Whipping Cream
3/4 C. Sugar
1 tsp. Lemon Juice
1 Stick Cinnamon, Hardstick Cassia
1 Bean, Vanilla Bean, Madagascar Whole, Split and Scraped
6 Egg Yolks
1/4 C. Sugar
3 oz. Water
3/4 tsp. Lemon Juice
Pinch of Sea Salt, Fine
1 Stick, Cinnamon, Hardstick Cassia
3/8 C. Honey
1 1/2 tsp. Orange Blossom Water
1/4 C. Sugar
1/2 C. Unsalted Butter, Clarified
1 tsp. Lemon Zest, Finely Graded
1 tsp. Cinnamon, Saigon Ground
Pinch of Cloves, Ground
1 C. Walnuts
1/4 C. Almonds
1/2 Roll Phyllo Dough, Cut in Half Crosswise
Ice Cream Mix
For the Ice Cream Mix:
In a medium sauce pan, combine milk, cream, vanilla bean, seeds, and cinnamon stick. Bring to a simmer over medium heat, then reduce the heat to low.
In a medium bowl, whisk egg yolks and sugar until thick and pale yellow in color, about 2 minutes. Slowly whisk in about half of the cream mixture into the egg yolks to bring them up to temperature. Whisk the warmed egg mixture back into the sauce pan. Using a wooden spoon, continuously stir the custard mixture until it thickens, about 5 minutes. Be careful the mixture does not boil, or 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.
Transfer egg mixture to a clean bowl and place bowl in an ice bath; allow to cool for about 30 minutes. Remove the vanilla bean and cinnamon stick. Place a piece of plastic wrap directly on the surface of the cooled custard and store in the fridge overnight.
Make sure to place your ice cream base in the freezer the day before you want to make your ice cream.
For the Honey Syrup:
Bring water, sugar, lemon juice, pinch of salt, and cinnamon stick to a boil. Cook until mixture is clear and sugar has dissolved, add honey, and heat and stir until well blended. Cool syrup to room temperature. Remove cinnamon stick and stir in Orange Blossom Water.
For the Baklava:
Preheat oven to 350°F. Toast the nuts on a baking sheet until slightly browned, about 10 minutes. Allow to cool, then finely chop.
Raise oven temperature to 350 degrees. Brush sides of an 8 inch square pan with clarified butter. Place 3 sheets of phyllo dough in the pan, brushing each with a small amount of butter.
Combine sugar, lemon zest, cloves, and cinnamon in a bowl and mash together with a spoon to blend in the oil. Add cooled nuts and mix well. Sprinkle about 1/4 Cup of the nut mixture on top of the butter phyllo dough, then place 2 sheets of butter phyllo on top of the nuts.
Repeat the layering process until all the nuts are gone, then end with a layer of three sheets of phyllo dough. Brush the top layer with remaining butter. Score the top layer into diamond shapes.
Bake 25-35 minutes, or until golden brown. Remove from oven and pour the room temperature honey syrup over the top of hot baklava. When completely cool, finish cutting the baklava into diamond shapes.
Roughly chop a quarter to a third of the baklava for the ice cream and set aside. (Reserve the rest to enjoy later!)
To Make the Ice Cream:
Pour the chilled custard mixture into the ice cream maker. Churn using your ice cream maker's instruction. When the ice cream is almost completely done, slowly add the chopped baklava. Mix until combined and ice cream is fully formed. Transfer to an air tight container and freeze.