During the hot summers, ice cream is always a favorite around here! Years ago I discovered how to make no churn ice cream and I haven’t turned back since. And you can create any flavor that you wish! This one is made with baklava and a touch of ouzo.
Who doesn’t love baklava? Wonderful phyllo wrapped cinnamon spiced nuts soaked in delicious honey syrup! It is made in Greece, as well as all of the Middle East & throughout the Balkans. And every nation creates various versions of baklava. In Greece the most popular is made with walnuts, although I have made it with a mixture of both almonds and walnuts. You will also find it with pistachios and sometimes even sesame seeds. It may be garnished with shredded coconut, chocolate, and even rose petals. The phyllo and the honey syrup are what are most consistent of course.
Well now that I know that you have tried baklava from somewhere, have you ever made no churn ice cream? You will be floored at how simple it is to make it! And you don’t need an ice cream maker to do it! Just a mixer!
All you need are three basic ingredients. Heavy cream, sweetened condensed milk, and a little bit of alcohol. You know, booze; hard liquor. The liquor keeps the ice cream from crystallizing and helps to keep that smooth ice cream consistency. And it doesn’t take much. You won’t taste it, unless you add more than the necessary amount!
Then anything else you decide to add to it will change the flavor! This recipe is made with ouzo & baklava!
16 fl ounces of heavy whipping cream
4 oz of sweetened condensed milk (1 can)
1 capful of ouzo
1 cup of chopped baklava
With the whisk attachment, whip the heavy cream to stiff peaks. pour in the sweetened condensed milk & the capful of ouzo. Beat to incorporate & lastly add in the chopped baklava. Mix again so that the baklava will further break apart and spread throughout the ice cream base.
Pour into a freezer safe container. Cover and freeze for at least 4-6 hours. Overnight is even better!
Scoop it out and enjoy!