Baklava gelato

Method

1. To make the 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 set aside to cool.
2. To make the filling, process the walnuts in a food processor until finely chopped (take care not to overprocess or the nuts will become oily). Transfer to a large bowl. Repeat with the pistachios and then the almonds; place in the bowl with the walnuts. Add the sugar and cinnamon and combine well.
3. Generously brush the base and sides of an 18 x 28 cm, 3.5 cm deep baking tin with a little of the melted butter.
4. Working with one filo sheet at a time, brush with melted butter, then place in the tin. Repeat with another 8 filo sheets. Scatter the nut mixture evenly over the filo. Repeat the buttering and layering with another 6 filo sheets, placing them over the nut filling.
5. Preheat the oven to 160°C. Meanwhile, place the baklava in the freezer for 10 minutes to firm.
6. 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 — don't worry too much about the size of the diamonds; you only want to score the filo so the syrup can soak through the layers.
7. 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.
8. Assembly
   
   Once you have the baklava ready, churn the gelato.
9. You will need about half of the baklava for this recipe (cover and refrigerate leftovers for another batch of gelato). Smash the baklava into small pieces, roughly 1 cm square, and fold through the gelato. Cover tightly and return to the freezer for 1 hour to firm up.