Monday, February 22, 2010

Baklava Ice Cream

Print
Source: Desert Candy



Baklava Ice Cream

If recipes had subtitles, this one would read "cinnamon ice cream with a honey-walnut crunch swirl," which I think sounds pretty convincing. Although I include a filling recipe, it's easier to just chop up some purchased baklava and fold it into the ice cream.

for the cinnamon ice cream:
2 cups milk
2 cinnamon sticks, broken in half
1 cup heavy cream
4 egg yolks
2/3 cup sugar
for the honey-walnut-crunch swirl:
1 cup chopped walnuts
4 sheets of fillo dough
6 tbl melted butter, divided use
2 tbl brown sugar
1 tsp cinnamon
1/4 cup honey

1. Preheat oven to 350°F. Bring milk and cinnamon sticks to a boil in a 2-quart heavy saucepan, then remove from heat and let steep, covered, 30 minutes.

2. While milk steeps, make nut swirl. Place the walnuts, cinnamon, and brown sugar in a bowl and toss together, drizzle in 2 tbl of melted butter and toss to coat. Working quickly, brush each sheet of fillo with some of the remaining melted butter and stack the fillo sheets on top of one another, fold the stack in half long-ways and brush again with melted butter. Cut the fillo sheets into small strips, match-stick size. Toss the fillo strips with the walnut mixture and spread on a greased or parchment-lined baking sheet. Bake the mixture until the walnuts are toasted and the fillo pieces are crisp but not burned, about 10-15 minutes. Put the nut mixture in a bowl and fold in the honey. Set aside.

3. Meanwhile, strain the milk and discard the cinnamon sticks. Whisk together egg yolks, granulated sugar, and a pinch of salt in a bowl. Return milk to a simmer, then add half of the milk to yolk mixture in a slow stream, whisking until combined well. Add yolk mixture in a slow stream back to milk in saucepan, whisking, then cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon. Do not let it boil or it will curdle.

4. Remove from heat and immeditaely stir in cream, then pour custard through fine-mesh sieve into a metal bowl. Quick-chill custard by setting bowl into a larger bowl of ice and cold water and stirring occasionally until cold, about 15 minutes. Chill thoroughly in the refrigerator.

5. Freeze custard in ice cream maker until almost firm. At the last minute of churning, dollop the nut mixture into ice cream (if using purchased baklava, chop it up and fold it in here). Transfer to an airtight container and store in the freezer.

Serving: Don’t be dissuaded by the title, the scent of cinnamon and honey mean that this ice cream pairs perfectly with apple pie or some sautéed apples.