Baklava Ice-Cream With Honey Poached Figs

1. 1

   Preheat oven to 200 degree C.

2. 2

   Spread the nuts onto a baking tray and cook for about 10 minutes, just until the nuts are golden and toasted.

3. 3

   Cool.

4. 4

   Grease and line two 6 1/2 cm deep loaf pans.

5. 5

   Stand ice cream at room temperature to soften, just so that it's workable-not melted.

6. 6

   Roughly chop the cooled nuts.

7. 7

   Add the cinnamon and sugar to the nuts and stir to combine.

8. 8

   Place 1 litre of the ice-cream into each loaf pan and spread evenly.

9. 9

   Sprinkle each with 1 cup of nut mixture.

10. 10

    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.

11. 11

    Wrap each pan with plastic wrap and then a layer of foil.

12. 12

    Freeze for at least 6 hours or overnight.

13. 13

    To make the honey figs bring the water, honey and cinnamon to the boil in a saucepan.

14. 14

    Reduce heat and simmer for 10 minutes.

15. 15

    Add the figs and cook another 15 minutes.

16. 16

    Cool slightly, transfer to a container and refridgerate for at least 2 hours.

17. 17

    To serve, slice the ice-cream and serve topped with some figs and drizzled with the syrup.

* Per serving · 4 servings · Values may vary.

No additional tips available.