This ice cream sandwich recipe is a great way to enjoy the rich flavors of baklava and pistachio. Between crispy phyllo dough sheets drizzled with honey is a layer of creamy pistachio ice cream. The combination of textures and tastes is very tasty.
Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1/2 cup chopped pistachios. 1/4 cup honey. 1/4 teaspoon ground cinnamon. 1/4 teaspoon salt. 6 sheets phyllo dough. 1/2 cup melted butter. 1/4 cup crushed pistachios.
Instructions: Heavy cream, milk, sugar, chopped pistachios, honey, cinnamon, and salt should all be put in a saucepan. Stir the mixture every so often while heating it over medium-low heat until it starts to simmer. Take it off the heat and let it cool down all the way. After the mixture has cooled, put it into an ice cream maker and churn it according to the directions on the machine's box until it becomes soft-serve. Get the baklava sheets ready while the ice cream is being made. Melt some butter and sprinkle crushed pistachios on top of each sheet of phyllo dough. Place three sheets of ready-made phyllo dough on a baking sheet. Brush each sheet with butter and sprinkle pistachios on top of it. Heat the oven to 350F 175C and bake for 10 to 12 minutes, or until golden brown and crisp. Allow to cool completely. Cut the baked phyllo dough into little squares to use as ice cream sandwich walls. When the ice cream is done, put it in a container and add the baked phyllo dough pieces on top of it. The ice cream should be frozen for at least 4 hours, or until it is firm. Place two pieces of baklava phyllo dough between the ice cream and serve.
Prep Time: 30 minutes
Cook Time: 15 minutes
Trevor Pacelli
