Inspired by my Mama’s baklava...

Base
1 C Heavy Cream
4 C Half & Half
¹⁄₂ C + 2T honey ( 2 T of this will be added to nuts once honey warmed)
2 t cinnamon
2 t clove
2 t vanilla extract

Nuts
1 ¹⁄₂ C Walnuts chopped to the size of chocolate chips
2 T butter
¹⁄₂ t salt
1 t clove
1 t cinnamon

Chop the walnuts as needed
Melt 2T of butter in a saucepan
Add walnuts to melted butter and stir until coated
Sprinkle in salt, clove and cinnamon
Stir on medium for a few minutes until toasted
Turn off burner and set aside

Pour honey into a glass Pyrex measuring cup (2 cup size)
Add powdered cinnamon and clove
Heat in microwave for 15 seconds and stir until combined
Heat for approximately 15 seconds more until thin

Measure 2T of warm honey mix and stir into walnut mixture
Place walnut mixture in airtight container and set aside

Slowly add 1 C heavy cream to the honey mixture, mix well, cover and place in fridge to cool for at least 2 hours or over night

After the cream/honey mixture is cooled...

Remove your ice cream maker’s freezer bowl from freezer
Place on base, put top on and turn on
Pour in cream/honey mixture and Half & Half

Churn for 10–15 minutes

Add walnuts and churn for 5 minutes more or until desired consistency

Place in freezer safe containers over night or a minimum of 2 hours until firm
Scoop and serve.

3821 calories total when made with Heavy Cream and Half & Half
Makes 12 ¹⁄₂ cup servings
318 calories per ¹⁄₂ C serving

You can also replace cream and half & half with 1 C coconut milk, unsweetened, vanilla 90 and 4 C Almond Milk unsweetened vanilla 160
1790 calories total with Almond and Coconut Milk
Makes 12 ¹⁄₂ cup servings
149 calories per ¹⁄₂ C serving

Enjoy!

xo
Thais

p.s. I LOVE my ice cream maker. Affordable, looks great and does a super job...