Ingredients
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2 cups heavy or whipping cream
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14 ounce sweetened condensed milk
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2 tsps. vanilla extract
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1 cup chopped walnuts
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1 tsp. ground cinnamon
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1 tsp. ground nutmeg
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1 package phyllo dough
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drizzle honey
Summary
Here is an end of summer treat that is sure to be a hit! We took two of our favorite desserts, baklava and ice cream, and combined them (no ice cream machine needed). What we got is a rich, smooth, delicious and refreshing treat! A little goes a long way with this ice cream, so you don’t need a lot. You can stay health and diet conscious and still indulge a little.
Steps
1
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Before you start, place your hand mixer beaters into a mixing bowl (glass or ceramic works best) and place in the freezer for a few minutes. The cold bowl and beaters will help whip the cream faster. |
2
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In a small bowl, mix chopped walnuts, cinnamon and nutmeg. |
3
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Remove bowl and beaters from freezer. |
4
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Pour heavy cream into cold mixing bowl. Add 2 tsps. of vanilla. |
5
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Whip with hand mixer until soft peaks form. Do not over whip. You want a smooth, light consistency. |
6
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In a separate bowl, pour in condensed milk. Add chopped walnut mix and stir until well combined. |
7
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Fold whipped cream into condensed milk mixture until well combined. Again, don't over do it. You want a light, fluffy consistency. |
8
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Swirl in honey. Not too much as the ice cream is already sweet. We just want to get the honey flavor. |
9
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Give it a final mix and place in a freezer container. We used a 7 cup glass pyrex. |
10
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Cover and freeze for at least 6 hours or overnight. |
11
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Remove from freezer, scoop and serve. |
12
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PHYLLO CUPSPreheat oven to 375*. |
13
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Spray a muffin pan with some cooking spray. |
14
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Unwrap phyllo dough and lay out on a cutting board or work surface. Phyllo usually comes in 10 sheets, but we found that 10 sheets was a little too thick for our liking, so we separated phyllo into two 5 layer sheets. (Just take off the first 5 sheets and set the sheets side by side.) |
15
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Taking a pizza cutter, cut phyllo into squares by cutting 3 vertical lines and 2 horizontal lines to each stack of sheets. If you want the cups bigger or smaller, just cut accordingly. |
16
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Place phyllo squares into each muffin cup and push down to form the cup. |
17
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Bake for 20 to 25 minutes or until phyllo is golden brown and crisp. |
18
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You can serve with the phyllo warm or at room temperature. If serving phyllo warm, let cool for a few minutes, then scoop ice cream into each phyllo cup (if serving at room temperature, let phyllo cool until room temperature) sprinkle with some chopped walnuts and serve. |
19
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Ice Cream recipe yields almost 1 quart of ice cream. |