Pistachio and walnut baklava with honey yogurt ice cream
- December 2013
- Serves 12
- Takes 1 hour to make, 50 minutes to cook, plus churning, freezing and overnight resting
For a Christmas dessert recipe with a difference, why not try this Middle Eastern-inspired honey-sweet, crisp baklava?
- 34g (13.5g saturated)
- 54.6g (36.8g sugars)
Because of the high yogurt content, the ice cream won’t scoop as easily as all-cream varieties. Heat an ice cream scoop in a mug of hot water, dunking it between scoops.
A digital thermometer is useful for making the syrup (step 2). We like the SuperFast Thermapen, £57.60.
FREEZE… the finished ice cream for up to a month.
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