Baklava Ice Cream

Custard:
5 large egg yolks
2 cups milk
1 cup cream
¾ cup castor sugar
1 tsp vanilla
1 tsp orange blossom water (optional)

Baklava:
¾ cup chopped walnuts
½ cup chopped pistachios
Roughly 8-12 sheets phyllo cut to fit your dish
3 tablespoon melted butter
½ cup sugar
½ cup water
¼ cup honey
1 ½ tablespoons lemon juice plus the peel of one small lemon (do not add the rind as it will be difficult to remove once the syrup is complete)

In medium pan over low to medium heat add milk, vanilla and orange blossom water. Bring to a simmer.

In a bowl, whisk egg yolks and sugar until pale in color, about two minutes. 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 making sure that your temperature isn’t too high.

The custard is finished cooking when it coats the back of a spoon and does not drip when you draw your finger across.

Transfer mixture to a bowl and let cool for about 30 minutes. Place in the fridge with a plastic wrap and allow to cook completely, 2 hours or overnight.

For the baklava:
Make syrup by boiling water, sugar, lemon peel, rind, lemon juice and honey until reduced.
Heat the oven 180 C. Grease a square baking tin and add phyllo on layers brushing with melted butter in between. Add a layer of nuts and top with remaining phyllo, brushing in between each layer. Bake till golden upto 35 minutes. Remove and cover with syrup and allow to cool.

In your Cuisinart Freeze Ease, add custard base and allow to churn for 35- 45 minutes. Remove and place in freezer safe container, add crushed baklava and swirl throughout. Place in the freezer overnight. Once ready to serve scoop and top with baklava shards and nuts.

See recipe video here