Baklava Ice Cream

In a saucepan, add the sugar, water, cinnamon quill and lemon zest, stir. Bring to a boil on medium high heat, then reduce heat and simmer ingredients for 3 min, set aside to cool

Preheat oven to 180 °C

In a small bowl, mix together, ground pistachios, ground almonds, castor sugar and cinnamon

Brush 1 phyllo sheet with melted butter and layer the next phyllo sheet over, brush with more melted butter and spoon 1/3 of the nut mix onto the phyllo. Layer another sheet of phyllo and brush with butter and layer another sheet of phyllo, brush with butter and spoon 1/3 of the nut mix over the phyllo sheet. Repeat layering the 8 phyllo sheets with melted butter and 1/3 nut mix. Ending with the phyllo on the top layer.
Cut the layered phyllo in half vertically to make 2 long rectangles.
Cut a diamond pattern into the top of each rectangle. Place the 2 rectangles on a baking tray.

Bake for 10-15 min or until golden brown

Set aside to cool

Pour the whipping cream into a bowl of a stand-mixer, fitted with a whisk attachment. Add the ground cardamom and orange blossom water. Whisk the cream to stiff peaks.
Gently fold in the condense milk into the whipping cream.

Line a 33cm x 23cm rectangle cake tin with foil, with the foil overlapping the sides of the tray. Place 1 rectangle of baked phyllo in the cake tin. Pour half the syrup over, then spread the ice cream mixture over, place the last rectangle on top of the ice cream, press down. Fold the foil up the sides to mould the shape of the phyllo. Pour remainder of syrup over the phyllo, freeze overnight

To serve, pull away the foil and cut the baklava ice cream into squares, sprinkle with chopped pistachios