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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 200 degree C. | 2. Spread the nuts onto a baking tray and cook for about 10 minutes, just until the nuts are golden and toasted. | 3. Cool. | 4. Grease and line two 6 1/2 cm deep loaf pans. | 5. Stand ice cream at room temperature to soften, just so that it's workable-not melted. | 6. Roughly chop the cooled nuts. | 7. Add the cinnamon and sugar to the nuts and stir to combine. | 8. Place 1 litre of the ice-cream into each loaf pan and spread evenly. | 9. Sprinkle each with 1 cup of nut mixture. | 10. Top with the remaining litre of ice-cream in each pan and top each with the remaining nuts, pressing the nuts on so that they stick in the ice-cream. | 11. Wrap each pan with plastic wrap and then a layer of foil. | 12. Freeze for at least 6 hours or overnight. | 13. To make the honey figs bring the water, honey and cinnamon to the boil in a saucepan. | 14. Reduce heat and simmer for 10 minutes. | 15. Add the figs and cook another 15 minutes. | 16. Cool slightly, transfer to a container and refridgerate for at least 2 hours. | 17. To serve, slice the ice-cream and serve topped with some figs and drizzled with the syrup. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vanilla ice cream	4		good	-	-	-	-
walnut	1	cup		1927.12	0.0	0.0	218.0
almond	1	cup	slivered	1927.12	0.0	0.0	218.0
pistachio	1	cup		688.8	33.4191	24.7968	55.7436
cinnamon	1	tablespoon		-	-	-	-
caster sugar	1/3	cup		-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
honey	3/4	cup		-	-	-	-
cinnamon	1	teaspoon		-	-	-	-
fig	375	g	dried	277.5	71.925	2.8125	1.125

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.