When family came to visit in late June, we had the idea of making a Greek feast for the first night. <br /> <br />Deciding what to serve for dinner was easy, especially when my sister offered to pick up dolmas, hummus, and fresh pita from one of the Armenian groceries outside of Boston. But dessert had me a bit stumped. I wanted to make baklava, but I knew this crowd was going to be in the mood for a light dessert. I wanted something less than full-on baklava, but something more than a bowl of fruit. <br /> <br />It occurred to me that I could make a baklava ice cream and serve it in tiny scoops in phyllo shells so that guests could choose to have just a bite and still feel like they had something special. Better yet, it turns ice cream into finger food. <br /> <br />For the base, I started with Jeni's standard base, then added the baklava flavors I wanted: vanilla, cinnamon, and honey. The rose-water syrup is a simple sugar and water syrup with a bit of rose water added. I used chopped walnuts, but you can use whatever nuts you prefer (roasted or not), or even omit them altogether.

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