Baklava Ice Cream with Pistachio and Walnuts
Creamy and fragrant Baklava Ice Cream that tastes just like the real thing! This Middle Eastern-inspired dessert is rich and aromatic, with crunchy pistachios and walnuts.
Ingredients
- 1 medium egg, whole
- 1 medium egg yolk
- 2 ½ tablespoons honey (50 grams)
- ¼ cup brown sugar (50 grams)
- ¼ teaspoon fine salt
- ½ cup whole milk (100 grams)
- 1 cup heavy cream (220 grams)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon orange blossom water*
- ½ cup chopped walnuts (50 grams)
- ½ cup chopped pistachio (50 grams)
- 1 teaspoon vanilla extract
Optional
- 1 lemon zest
- syrup or honey, for serving
Instructions
- In a medium bowl, whisk together the eggs, honey, sugar, salt and all the spices until well combined. Add vanilla bean paste if desired.
- In a medium saucepan, whisk the milk and heavy cream, then heat the mixture over medium heat until it begins to bubble. Do not let it boil.
- Gradually pour the hot milk mixture into the eggs, whisking continuously.
- Return the mixture to the saucepan and cook over medium heat. Stir constantly and cook until it thickens into a custard.
- Remove the custard from the heat and mix in the orange blossom water. Allow the custard to cool to room temperature, then cover and refrigerate for at least 2-3 hours or overnight.
- Once the custard is chilled, churn it in an ice cream maker according to the manufacturer's instructions until it reaches the consistency of soft serve.
- Chop pistachios and walnuts into small pieces using a food processor or a sharp knife, then fold them into the ice cream.
- Transfer the ice cream to a shallow container and freeze for 4 hours or until hardened.
- To serve, drizzle with syrup or honey and extra chopped nuts.
Notes
- Orange blossom water can be replaced with rose water, vanilla extract or lemon zest.
- Nutritional value is estimative only and is calculated per serving, without any additional toppings. This recipe makes 6 servings (2 small scoops per serving).
- Storing: keep in the freezer in a shallow airtight container for up to 2-3 weeks. Consume within a few days for the best texture.
Nutrition
Calories: 307kcal
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