baklava ice cream. how NOT to make it.

if anyone has had the turkish dessert, baklava, they know that it is a layered concoction of phyllo dough, pistachios, honey, and cinnamon (for ingredients used, see photo). it's heart palpitatingly sweet and it's what i churned into a recent batch of home-made ice cream.










unfortunately, during the process, I encountered a few culinary mishaps. these, i would like to share with you so that, should you also decide to concoct something of such ambition in the future, you will not, as i did, go to bed disappointed.



DON'T:
-add egg yolks to bubbling hot milk and cream…the eggs WILL scramble (photo, above).
-start churning the ice cream before it has cooled *at least* to room temperature…ice crystals WILL ensue.
-taste copius amounts of the ingredients you are using to make the ice cream…you WILL feel sick afterwards.
-infuse all ingredients (cinnamon, honey, pistachios, and phyllo dough) into the ice cream mixture. honey and phyllo dough WILL become hard and soft, respectively. instead, opt these for garnishing (below).