Baklava Ice-cream with Honey poached Figs

Recipe by dale7793
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 24hrs 30mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 200 degree C.
  • Spread the nuts onto a baking tray and cook for about 10 minutes, just until the nuts are golden and toasted.
  • Cool.
  • Grease and line two 6 1/2 cm deep loaf pans.
  • Stand ice cream at room temperature to soften, just so that it's workable-not melted.
  • Roughly chop the cooled nuts.
  • Add the cinnamon and sugar to the nuts and stir to combine.
  • Place 1 litre of the ice-cream into each loaf pan and spread evenly.
  • Sprinkle each with 1 cup of nut mixture.
  • Top with the remaining litre of ice-cream in each pan and top each with the remaining nuts, pressing the nuts on so that they stick in the ice-cream.
  • Wrap each pan with plastic wrap and then a layer of foil.
  • Freeze for at least 6 hours or overnight.
  • To make the honey figs bring the water, honey and cinnamon to the boil in a saucepan.
  • Reduce heat and simmer for 10 minutes.
  • Add the figs and cook another 15 minutes.
  • Cool slightly, transfer to a container and refridgerate for at least 2 hours.
  • To serve, slice the ice-cream and serve topped with some figs and drizzled with the syrup.
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