Baklava Ice Cream with Honey Poached Figs
Indulge in the ultimate fusion dessert with this Baklava Ice Cream with Honey Poached Figs. Creamy homemade ice cream, infused with warm cinnamon and studded with crunchy walnuts and pistachios, captures the essence of baklava in every bite. Topped with golden, buttery shards of crispy phyllo dough and paired with luscious figs poached in a silky honey-cardamom syrup, this recipe delivers a stunning medley of textures and flavors. Perfect for elegant gatherings or a luxurious treat, this ice cream is as visually impressive as it is delicious. Serve it up in scoops with a drizzle of honey syrup and poached figs for a dessert that embodies decadence.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 5 large Egg yolks
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Cinnamon
- 0.5 cup Chopped walnuts
- 0.25 cup Chopped pistachios
- 2 large Phyllo dough sheets
- 0.25 cup Unsalted butter, melted
- 0.5 cup Honey
- 8 medium Figs, halved
- 0.25 cup Water
- 1 tablespoon Lemon juice
- 0.25 teaspoon Ground cardamom (optional)
Instructions
In a medium saucepan, heat the heavy cream, milk, and 1/2 cup of sugar over medium heat until the mixture just begins to simmer. Do not boil.
In a separate bowl, whisk the egg yolks with the remaining 1/4 cup of sugar until pale and slightly thickened.
Slowly pour the heated cream mixture into the egg yolks, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (around 170°F to 175°F).
Remove the mixture from heat and stir in the vanilla extract and cinnamon. Let cool completely, then transfer to an ice cream maker and churn according to the manufacturer's instructions. Once churned, fold in the chopped walnuts and pistachios. Freeze until firm.
Preheat the oven to 350°F (175°C). Cut the phyllo dough sheets into small pieces or strips and layer them on a baking sheet. Brush the phyllo with melted butter and bake for 10-12 minutes, or until golden and crisp. Let cool completely.
In a small saucepan, combine the honey, water, lemon juice, and cardamom (if using). Heat over medium heat until the honey dissolves. Add the fig halves to the syrup and simmer for 5-7 minutes, or until tender. Remove the figs and let them cool in the syrup.
To serve, scoop the baklava ice cream into bowls. Top with crispy phyllo pieces and drizzle with the honey syrup. Arrange the honey-poached figs around the ice cream. Enjoy immediately!
Nutrition Facts
Calories |
4382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 295.0 g | 378% | |
| Saturated Fat | 144.1 g | 720% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1561 mg | 520% | |
| Sodium | 540 mg | 23% | |
| Total Carbohydrate | 380.6 g | 138% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 329.2 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 669 mg | 51% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2088 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
