Ingredients

• 10 phyllo shells (⅔ package)
• 4 large egg yolks
• ½ cup granulated sugar
• 1 ½ cups whole milk
• ¼ cup honey
• ½ teaspoon kosher salt
• 1 ½ cups heavy cream
• 1 teaspoon pure vanilla extract
• ½ teaspoon ground cinnamon

Instructions

1. Bake the phyllo shells according to the package directions and then set them aside to cool completely. Once cooled, chop them into bite-size pieces and place them in an airtight container until you’re ready to use them.
2. In a heatproof bowl, whisk together the egg yolks and granulated sugar until they are thick and pale yellow.
3. Add the milk, honey, and salt to a large heavy-bottomed saucepan placed over medium heat. When the milk is steaming, slowly whisk it into the egg yolks. Make sure to whisk constantly while you add the hot milk so you don’t scramble the eggs!
4. Transfer the mixture back to the saucepan and return it to medium heat. Cook, stirring constantly, until thickened enough to coat the back of a spoon—about 5 minutes.
5. Strain the custard through a fine mesh sieve into a clean heatproof bowl. Whisk in the heavy cream, vanilla, and cinnamon. Let it cool.
6. Pour the mixture into an ice cream bowl and churn it with the ice cream mode. When the ice cream is soft serve, mix in the chopped walnuts and chopped phyllo.
7. Transfer the ice cream to a loaf pan. If desired, sprinkle additional chopped walnuts and phyllo over the top.
8. Freeze until set—at least 4 hours but preferably overnight. Scoop and enjoy.