This spring, I've been making so much baklawa (also known as baklava). And I mean, really, a lot. I'm pretty obsessive about tinkering with and testing my recipes before posting them here, so I've lost track of the number of trays I've made in the last couple months while fine-tuning my recipes for cardamom baklawa and olive oil botanical baklawa.
Luckily, the baking method I use is super easy, so the "problem" with making heaps of baklawa isn't really the amount of time it takes, but the sheer quantity left over. In other words, when it's as simple as slicing, pouring, and baking, it's pretty easy to end up with way too much. After you've shared plates with friends, left some at the neighbors' doors, stuffed plastic containers into your guests' luggage, and eaten some for breakfast every day for a week, you need to figure out what to do with all those delicious leftovers. That's where baklawa frozen yogurt comes in.
The key to making baklawa frozen yogurt is to remember to freeze some leftover baklawa next time you make a batch, so that you can easily make it into frozen yogurt later on. You know it's time to freeze the leftover baklawa once it starts to feel like a chore to have to finish the rest of the tray—at that point, stop what you're doing (because eating should never feel like work!), freeze those leftovers, and enjoy them in frozen yogurt form after a few weeks, once baklawa is a novelty again. But, honestly, this frozen yogurt is so good, I've baked baklawa just so that I could have some left over to make this recipe.
If you're using my recipe for cardamom baklawa, this frozen yogurt recipe will work well as is. But if you're using another kind of baklawa or baklava, feel free to substitute the cardamom with something that works better with the particular baklawa you're working with. For instance, you might replace some or all of the cardamom with cinnamon, cloves, or allspice, and you might add a teaspoon or two of rosewater or orange blossom water to the yogurt. It's entirely up to you.
Active time: 20 minutes
Total time: 25 1/2 to 28 hours (including the time it takes to chill the ice cream core)
Yield: 10 servings
One quart plain whole milk yogurt
1 cup sugar
1/8 teaspoon salt
1/2 teaspoon ground cardamom
11 ounces leftover cardamom baklawa *
Special equipment: ice cream machine **
- At least 24 hours before you plan to make the frozen yogurt, freeze your machine's core.
- At least 1 hour before making frozen yogurt, coarsely chop the baklawa and divide into 8 ounces (about 2 cups chopped) and 3 ounces (2/3 cups chopped). Freeze the chopped baklawa.
- At least 1 hour before making frozen yogurt, put a 6 cup freezer-safe container in the freezer.
- Combine the chilled yogurt with the sugar, salt, and cardamom. This step can be done a day ahead of time and kept refrigerated or it can be done right before transferring to the machine.
- Once everything is properly chilled, freeze the yogurt mixture according to your machine's guide.
- Once the frozen yogurt has thickened significantly and finished processing, stir in the 8 ounces (2 cups) of chopped, frozen baklawa.
- Transfer the frozen yogurt to the frozen storage container and immediately cover and place in the freezer.
- Store the frozen yogurt in the freezer for 30 minutes for soft serve, or continue to freeze for about 3 to 5 hours for hard ice cream.
- To serve, top with the 3 ounces (2/3 cups) of chopped, frozen baklawa (some on the whole batch and/or some on individual servings).
* If you are using another kind of baklawa, feel free to substitute another spice for the cardamom to better match your baklawa's flavor. Also feel free to use store-bought baklawa.
** If you do not have an ice cream machine, you can use David Lebovitz's method.
© 2017 Cardamom and Tea