Recipe: Apricot Baklava Ice Cream

INGREDIENTS

Baklava

1 cup chopped walnuts

1 tsp cinnamon

1 tsp sugar

4 phyllo pastry sheets

100g melted butter

1 cup honey to drizzle

Ice Cream

 600 ml heavy cream

 90ml condensed milk

 1 tsp cinnamon

 1 tbs honey

 1 orange zest

 1 cup B&R Farms Apricot Topping for drizzle

DIRECTIONS

1. Mix walnuts, cinnamon and sugar in a bowl
2. Layer 1 phyllo pastry in a baking tray, brush with butter and top with some of the nut mixture. Repeat 3 times and top with the last layer of buttered phylo. Place another baking sheet on top to prevent burning and bake at 350F for 15 minutes. Top with honey while still hot and break into small pieces once cool.
3. Mix all ice cream ingredients in a bowl until soft peaks form.
4. Pour into a tray and top with the crushed baklava and Apricot Topping. Mix with a spoon and freeze.