Olive oil baklava ice cream with honeyed filo crunch

Heat milk and cream in a saucepan over medium heat until steaming but not boiling

In a heatproof bowl, whisk together the egg yolks and sugar until pale and fluffy

Slowly ladle the warm milk mixture into the yolks, whisking constantly to temper the eggs

Pour the mixture back into the saucepan and cook over low heat, stirring continuously, until it thickens enough to coat the back of a spoon

Remove from heat and stir in the extra virgin olive oil. Pour into a container, cool to room temperature, then refrigerate for at least 4 hours

Churn in an ice cream maker according to the manufacturer’s instructions. Add chopped baklava during the last few minutes of churning. Transfer to a freezer-safe container and freeze until firm

Preheat the oven to 180°C (160°C fan)

Lay filo sheets on a baking tray, brush with melted butter, drizzle with honey, and sprinkle with cinnamon and walnuts

Bake for 8-10 minutes until golden and crisp. Cool and break into shards

Serve scoops of ice cream with the filo crunch and an extra drizzle of extra virgin olive oil, along with some extra chopped walnuts if desired