Preheat an oven to 350 degrees.
Reduce the orange juice to 1 1/2 cups in a small heavy saucepan with the sugar, vanilla bean, bay leaves and salt. Let cool. Unwrap and unroll the thawed phyllo dough. Remove 3 sheets and cut in half to make 6. Reroll the remainder and wrap tightly. Return to the refrigerator for another use. Brush each half sheet of phyllo with the melted butter on both sides and sprinkle with sugar. With both hands crumple the sheet to about the size of a squash ball. Repeat with the remaining 5 sheets. Place each crumpled ball on a cookie sheet pan and bake in the oven until browned, about 4 minutes. Reserve.
In each of 6 bowls, place 1 phyllo crumple, 6 clementine sections in a ring next to it and pour 1/4 cup of the flavored orange syrup over the fruit. Place a small scoop of vanilla ice cream on each ring of fruit. Garnish with a mint sprig and serve.
Recipe courtesy of Gourmet Magazine