Baklava Ice-Cream With Honey Poached Figs

• 4 liters good quality vanilla ice cream
• 1 cup walnuts
• 1 cup slivered almonds
• 1 cup pistachios
• 1 tablespoon cinnamon
• 1/3 cup caster sugar
• 1 cup water
• 3/4 cup honey
• 1 teaspoon cinnamon
• 375 g dried figs

1. Preheat oven to 200 degree C.
2. Spread the nuts onto a baking tray and cook for about 10 minutes, just until the nuts are golden and toasted.
3. Cool.
4. Grease and line two 6 1/2 cm deep loaf pans.
5. Stand ice cream at room temperature to soften, just so that it's workable-not melted.
6. Roughly chop the cooled nuts.
7. Add the cinnamon and sugar to the nuts and stir to combine.
8. Place 1 litre of the ice-cream into each loaf pan and spread evenly.
9. Sprinkle each with 1 cup of nut mixture.
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. Wrap each pan with plastic wrap and then a layer of foil.
12. Freeze for at least 6 hours or overnight.
13. To make the honey figs bring the water, honey and cinnamon to the boil in a saucepan.
14. Reduce heat and simmer for 10 minutes.
15. Add the figs and cook another 15 minutes.
16. Cool slightly, transfer to a container and refridgerate for at least 2 hours.
17. To serve, slice the ice-cream and serve topped with some figs and drizzled with the syrup.

liters good quality, walnuts, almonds, pistachios, cinnamon, caster sugar, water, honey, cinnamon

Taken from www.food.com/recipe/baklava-ice-cream-with-honey-poached-figs-72471 (may not work)