Baklava Ice-Cream With Honey Poached Figs - cooking recipe

Ingredients

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

Preparation

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