Orange blossom baklava ice cream

Microwave the cream cheese 30 seconds to soften, whisk into full fat milk in a jug, then add heavy cream and condensed milk.

Add a pinch of salt and a carefully measured small amount of orange blossom; mix thoroughly, pour into a container and freeze 24 hours.

Freeze a couple of pieces of store-bought baklava.

Spin the frozen tub on the gelato setting for a denser ice cream.

Dig a hole in the centre, add the frozen baklava and run the mix-in function to break it through the ice cream; eat right away before the baklava softens, or use baklava as a topping.

Serve scoops topped with crushed pistachios, or sandwiched inside a piece of baklava with its top lifted off.