For the syrup

1. Begin by preparing your syrup. Place water and sugar in a heavy sauce pan and bring
2. to a boil. Reduce heat to medium and continue to simmer, stirring constantly until
3. you have reached a syrup like consistency, about 5 minutes or so.

For the baklava cups

1. Starting with the phyllo, brush each sheet with melted butter then tear or section
2. into smaller pieces. Line the bottom and up the sides of each cup with your phyllo
3. making sure each cup has 6 sheets deep.
4. Place nuts in a small food processor and grind until semi-fine. Place nuts in
5. a mixing bowl, add spices tossing to incorporate. Add syrup and mix
6. until fully incorporated.
7. Layer the inside of your phyllo prepared cups with the nut mixture. Bake
8. in a pre-heated oven at 350 (F) for just a few minutes until golden.

For the ice cream

1. Melt chocolate in a double boiler over low heat until melted.
2. Whisk eggs almond extract and sugar, also heating in a double boiler continuing
3. whisk until sugar has melted. Slowly add warm half and half, while continuing to whisk.
4. to whisk. Then slowly add heavy cream doing the same. Now add melted chocolate
5. and spices, continue to whisk until you achieve a custard consistency.
6. Strain custard through a mesh sieve into a large bowl. Chill in refrigerator for
7. at least 2 hours or so to overnight.
8. Place fully chilled custard mixture into an ice cream machine per manufacturers instruction.
9. Place a mini scoop of soft serve style ice cream over room temperature baklava cups.