What’s better than a scoop of ice cream with baklava? Creamy peach ice cream nestled between 2 pieces of gingered pecan baklava!
Special Equipment- This recipe requires 3 – 9″x13″x2″ pans.
32 sheets Athens® Phyllo Dough (9” x 14”), thawed
1 1/2 quarts peach ice cream
1 3/4 cups pecans + additional for garnish
1/2 teaspoon fine sea salt
1 1/2 teaspoons ginger root, grated (optional)
2 tablespoons brown sugar
1 teaspoon cinnamon
1/2 cup water
1/2 cup granulated sugar
1/4 cup honey
1 teaspoon lemon juice
1″ x 2″ lemon peel
1 cinnamon stick (approximately 3″)
1/4 teaspoon vanilla
1 stick butter, melted
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 350ºF.
Line a 9″x13″x2″pan with a long sheet of plastic wrap allowing ends to extend well beyond the pan. Allow ice cream to soften very slightly. Using a stand mixer, mix ice cream briefly until it is just spreadable (do not allow ice cream to melt). Quickly spread ice cream evenly into plastic lined pan. Return to freezer.
Combine pecans, salt, ginger root, brown sugar and cinnamon in food processor. Pulse several times into a coarse grind. Divide into four equal amounts (approximately 1/2 cup each). Set aside.
In a medium saucepan, combine water, granulated sugar, honey, lemon juice, lemon peel and cinnamon stick. Bring to a boil then reduce heat and simmer approximately 10 minutes until syrup has reduced to approximately 3/4 cup. Remove from heat and stir in vanilla.
Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Trim length of phyllo to fit a 9″x 13″ pan. Lightly butter 2 – 9″x13″ pans. Lay one sheet of phyllo in a pan and lightly brush with butter. Layer and repeat for a total of 6 sheets. Spread 1/4 nut mixture over top sheet. Layer and butter four more sheets on top. Spread with 1/4 nut mixture. Layer and butter 6 more sheets of phyllo. Brush top lightly with butter. Repeat complete procedure in other pan with remaining phyllo and filling. Cut stack in one pan into 12 equal rectangles (cut in thirds lengthwise and then in quarters widthwise). Do not cut the stack in second pan. Bake 18-20 minutes or until golden brown. Remove lemon peel and cinnamon stick from syrup and immediately pour half of the syrup evenly over each baklava while it is hot. Sprinkle the cut pan with chopped pecans to garnish while still warm. Set aside to cool and allow syrup to be absorbed completely, at least 45 minutes.
Remove ice cream from pan using plastic wrap to lift out of pan. Lay ice cream on top of unscored baklava (baklava should remain in pan) and remove plastic. Place cut baklava on top and return to freezer at least 1 hour. Using a knife or spatula, cut along baklava pieces through ice cream and bottom baklava removing baklava ice cream sandwiches and serve immediately.
Serving size: 1 sandwich (130g), Amount per serving: Calories 380, Total Fat – 19g, Saturated fat – 6g, Trans Fat – 0g, Cholesterol – 25mg, Sodium – 230 mg, Dietary Fiber – 2g, Total Carbohydrate –50g, Total Sugars – 29g, Protein –5g, Vitamin D – 0%, Calcium 4%, Iron 6%, Potassium 4%
Ice cream sandwiches may be assembled and stored in airtight containers in the freezer for up to 2 days.
Ginger is used in this recipe as it nicely complements peach flavored ice cream. It is an optional ingredient.