Baklava Ice Cream With Honey Poached Figs Recipes

BAKLAVA ICE-CREAM WITH HONEY POACHED FIGS

Steps:

• 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.