Baklava Ice-Cream with Honey-Poached Figs

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Baklava Ice-Cream with Honey-Poached Figs

 

 

4 litres/quarts vanilla vegan ice-cream

1 cup walnuts

1 cup slivered almonds

1 cup pistachio kernels

4 tsp ground cinnamon

1/3 cup caster (superfine granulated) sugar

 

Honey figs:

 

1 cup water

3/4 cup honey (-OR- vegan alternative)

1 teaspoon ground cinnamon

375 g (13 oz) dried figs

 

 

1. Grease and line two 6 1/2 cm (2 1/2 " ) deep, 21 cm x 11 cm (8 1/3 x

4 1/2 " ) (base) loaf pans. Stand ice-cream at room temperature to

soften slightly. Do not melt.

 

2. Meanwhile, preheat oven to 200 C (390 F). Spread nuts over a baking

tray. Cook for 7 to 10 minutes or until golden. Cool.

 

3. Roughly chop nuts. Place into a bowl. Add cinnamon and sugar to nut

mixture.

 

4. Spoon 1 litre/quart of ice-cream into each loaf pan. Sprinkle each

with 1 cup of nut mixture. Top with remaining ice-cream. Divide

remaining nuts between loaves. Press to secure. Cover with plastic

wrap and foil. Freeze for 6 hours, or overnight.

 

5. To make honey figs: Bring water, honey (-OR- alternative) and

cinnamon to the boil in a saucepan over medium-high heat. Reduce

heat and simmer for 10 minutes. Add figs. Cook for 15 minutes.

Transfer to an airtight container. Refrigerate for 2 hours.

 

6. Remove baklava ice-cream from freezer. Slice and serve with honey figs.

 

 

Serves 10.