Baklava Ice Cream

• Ice cream base
• 2 cups whole milk
• 1 tablespoon 1 teaspoon cornstarch
• 3 tablespoons cream cheese, at room temperature
• 1/8 teaspoon fine sea salt
• 3 cinnamon sticks
• 1/2 cup honey
• 1 cup shelled walnuts, chopped
• 24 pre-made frozen mini phyllo shells
• Rose-water syrup
• 1/2 cup sugar
• 1/3 cup water
• 1 tablespoon rose water

1. In a small bowl, stir together 1/4 cup of the milk and the cornstarch and set aside.
2. In a large bowl, whisk the cream cheese and salt together, and set aside.
3. Combine the remaining milk, the cream, the split vanilla beans, and the cinnamon sticks in a 4-quart saucepan, bring to a low, rolling boil, and cook for four minutes.
4. Remove the mixture from the heat, stir in the cornstarch mixture and the honey.
5. Return the mixture to a boil, and cook, stirring, until the mixture is slightly thickened, for one or two minutes (note: if it doesn't thicken much, don't worry).
6. Gradually whisk the hot milk/cream mixture into the cream cheese.
7. Chill the mixture overnight (or use Jeni's quick-cool method).
8. Make the syrup by combining the sugar and water and bringing to a boil to dissolve the sugar. Add the rose water, return to a boil, cook for 3-4 minutes, then let cool.
9. Remove the vanilla beans and cinnamon sticks from the chilled base.
10. Freeze the ice cream according to your ice cream maker's instructions.
11. In a freezer-safe container, add a layer of the ice cream base, then drizzle in a layer of syrup, then add a layer of chopped nuts, then another layer of ice cream, and so on, until the container is full.
12. Cover with a sheet of parchment cut to size, seal container tightly, and freeze for several hours until hard.
13. To serve, warm the phyllo shells according to package directions. Use a teaspoon or small cookie or ice cream scoop to make a tiny scoop of ice cream and place it in the crisped shell. If you have any syrup or nuts left, you can add a final drizzle or sprinkle to the top of the ice cream. Serve 2-3 mini scoops/shells per person.

cream base, milk, cornstarch, cream cheese, salt, cinnamon sticks, honey, walnuts, phyllo shells, water, sugar, water, water

Taken from food52.com/recipes/18773-baklava-ice-cream (may not work)