Ice cream with pistachio baklava
4 servings
60 minutes
Pistachio baklava ice cream is an exquisite blend of creamy flavor and Eastern sweetness. This dessert is inspired by traditional baklava popular in the Middle East but gains a new dimension thanks to the cold, velvety texture of ice cream. Spices like cardamom, anise, and vanilla give it a rich aroma that harmonizes with the honey sweetness and subtle nutty notes of pistachio baklava. Perfect for a summer treat, romantic evening, or as an elegant finale to a festive dinner. Baklava ice cream will amaze guests and create an atmosphere of Eastern fairy tale in any home.
1
Dissolve starch in 50 ml of milk and let it sit for a couple of minutes.
- Cornstarch: 3 teaspoons
- Whole milk (3.2%): 250 ml
2
In a small saucepan over medium heat, mix the remaining milk, cream, sugar, salt, and spices, bring to a boil, remove from heat, and let steep covered for 45 minutes.
- Whole milk (3.2%): 250 ml
- Cream 30% fat: 200 ml
- Wildflower honey: 95 g
- Salt: pinch
- Cardamom pods: 4 pieces
- Star anise: 2 pieces
- Vanilla pod: 0.5 piece
3
Strain the mixture to remove the spices, return it to heat and bring it close to a boil again, pour in the starch milk and cook while stirring constantly until thickened. Remove from heat, add cream cheese and mix until smooth, cool to room temperature, then refrigerate overnight.
- Cornstarch: 3 teaspoons
- Cream cheese: 50 g
4
Freeze in the ice cream maker according to the instructions, adding pre-cut homemade or high-quality store-bought pistachio baklava in the last few minutes of freezing. Transfer the finished ice cream to a container and place it in the freezer for at least 4 hours to firm up.
- Baklava: 100 g