Put the milk and cream in a double boiler over a medium heat.
Put all the powders in a bowl and mix until combined. When the milk and cream hit 40°C, whisk in the powders and bring the mixture up to 65°C. Keep the mixture at 65°C for 30 minutes, whisking every 5 minutes.
Transfer the mixture to a stainless steel bowl and place in an ice bath; chill to 40°C. Cover tightly with foil and put in the freezer, stirring every 10 minutes or so until the mixture drops to 4°C. Blend the yoghurt into the mixture using a stick blender, then place in the fridge and let it age for 4 hours.
Turn on your gelato maker so it begins the freezing process.
Using a stick blender, blend the mixture for 1 minute then pour into the gelato maker. Once the mixture reaches –4°C, scoop out the gelato and transfer to a pre-cooled stainless steel bowl, cover and immediately place in the freezer for no more than 2-3 hours.
Syrup: combine the sugar, honey, rosewater, lemon zest, juice, cloves and water in a saucepan. Bring to the boil over a high heat, stirring until the sugar dissolves. Reduce the heat to medium and simmer for 3 minutes, then cool.
Filling: process the walnuts in a food processor until finely chopped (do not over process). Transfer to a large bowl. Repeat with the almonds, then place in the bowl with the walnuts. Add the sugar and cinnamon and combine well.
Generously brush the base and sides of an 18 x 28 cm, 3.5 cm deep baking tin with the melted butter.
Working with one filo sheet at a time, brush with melted butter then place in the tin. Repeat with another 8 filo sheets. Scatter half of the nut mixture evenly over the filo. Repeat the buttering and layering with another 6 filo sheets, placing them over the nut filling. Scatter over the remaining nut mixture.
Preheat the oven to 160°C. Place the baklava in the freezer for 10 minutes to firm.
Using a small, sharp knife, score the top few layers of filo into diamond shapes. To do this, score the filo parallel to the short sides of the tin at 5 cm intervals, then score it at a 45-degree angle to the first cuts at 5 cm intervals.
Bake for 35 minutes, or until golden (cover with baking paper if the pastry is browning too quickly). Pour the syrup over the hot baklava in the tin, then set aside for 2 hours, or until the syrup is absorbed and the baklava is cool.
Once you have the baklava ready, churn the gelato.
You will need half of the baklava for this recipe. Smash the baklava into small pieces and fold through the gelato. Cover tightly and return to the freezer for 1 hour to firm up. Eat straight away!!
This recipe originally appeared at Smudge Eats.