Baklava Ice Cream

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Baklava Ice Cream is an all time favorite for me and those in my house.
I originally got the idea from this little shop in Kaysville (no longer open)  that served this ice cream. I later found that they ordered their ice cream from the Spotted Dog creamery here in salt lake (unsure if its still open). I began buying this ice cream for $20 for an avg bucket.  (kinda pricey for me but SOOO worth it)

Last summer I decided to take my try at this delicious Dessert. And I LOVED the result I got.
SO here goes my third time making this and I wanted to share it all with you! Hope you enjoy!


There are 3 parts to this, Starting with the Baklava:

Baklava

Ingredients

• 1 pound chopped mixed nuts
• 1 teaspoon ground cinnamon
• 1 (16 ounce) package phyllo dough
• 1 cup butter, melted
• 1 cup white sugar
• 1 cup water
• 1/2 cup honey
• 1 teaspoon vanilla extract
• 1 teaspoon grated lemon zest

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
2. Toss together cinnamon and nuts. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.
3. Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.
4. Bake in preheated oven 50 minutes, until golden and crisp.
5. While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon zest, reduce heat and simmer 20 minutes.
6. Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered.

Then you FREEZE the Dessert.
 In the mean time make your Ice cream. I LOVE the custard taste of this recipe.

PUDDING MIXTURE

Ingredients

• 1 pkg Vanilla pudding 
• 1 tsp Cinnamon
• 1/8 tsp Nutmeg
• 2 tbls Mixed nuts (ground or chopped into very small pieces)
• 2 Cup Vanilla Ice Cream (used from the batch you are making)
• 1/2 cup Milk

Directions

1. Combine ice cream, milk,  and pudding mix well. 
2. Add in the other ingredients and stir until well mixed. 

ICE CREAM CUSTARD

Ingredients

• 2 Tbls Unflavored Gelatin 
• 3 Cups Milk
• 2 Cups Sugar
• 1/4 Tsp Salt
• 6 Eggs
• 1 1/2 qts Light Cream ( I prefer to use half of this as "half and half"  the other half "Heavy whipping cream")
• 1 pkg Vanilla Instant Pudding 
• 5 Tsp Vanilla 

Directions

1. Soften Gelatin in 1/2 Cup cold Milk. 
2. 
   
3. Scald 1 1/2 cup milk and stir into gelatin mixture until it dissolves. Add Sugar and salt stirring until dissolved. Add remaining 1 cup milk.
4.  Beat eggs at high speed for 5 minutes. Add light Cream, pudding mix, vanilla and milk mixture. 
5. Pour into 1 gallon Ice cream freezer container. Freeze and ripen by basic directions of your maker.
   Be sure to layer ice and salt. 

Combining the 3 parts 

1. Take your baklava out of the freezer and cut up desired about to smaller chunks about the size of  legos.
2. After Your maker is finished put ice cream into another freezer container, Fold in your "Pudding mixture"  and chunks of Baklava, then place in freezer overnight or for at least 4 hours.

Enjoy!