Description
This Rose Pistachio Cheesecake Ice Cream combines the creamy richness of cheesecake with delicate floral notes of rose water and the crunchy texture of pistachios. It’s a refreshing and elegant frozen dessert perfect for those who appreciate unique flavors and smooth, luscious ice cream.
Ingredients
Ice Cream Base
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1 cup whole milk
- ½ cup granulated sugar
- ½ cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1½ teaspoons rose water (adjust to taste)
- 1 teaspoon lemon zest
Add-ins and Garnish
- ½ cup chopped pistachios (plus more for garnish)
- 2 tablespoons edible dried rose petals (plus more for garnish)
Instructions
- Beat Cream Cheese: In a large bowl, beat the softened cream cheese until it becomes smooth and free of lumps, creating a creamy base for the ice cream.
- Add Sugar: Mix in the granulated sugar thoroughly until well incorporated with the cream cheese, ensuring sweetness is evenly distributed.
- Combine Dairy Ingredients: Pour in the heavy cream, whole milk, and sweetened condensed milk, then whisk the mixture until it is smooth and homogeneous, forming the ice cream base.
- Flavor the Base: Stir in the vanilla extract, rose water, and lemon zest, carefully blending these aromatic flavors into the base.
- Chill: Cover the mixture and refrigerate for 2 to 3 hours to ensure it’s well chilled, which helps with the churning process later.
- Churn Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically about 20 to 25 minutes, until it reaches a soft-serve consistency.
- Incorporate Pistachios and Rose Petals: In the last few minutes of churning, fold in the chopped pistachios and dried rose petals evenly to distribute throughout the ice cream.
- Freeze to Firm Up: Transfer the churned ice cream to an airtight container, smooth the top, and freeze for 4 to 6 hours until firm and scoopable.
- Serve: Scoop the ice cream into bowls or cones and garnish with extra chopped pistachios and dried rose petals for added texture and visual appeal.
Notes
- Adjust the amount of rose water to your taste preference; it can be quite potent.
- Ensure the cream cheese is softened to avoid lumps in the ice cream base.
- Use an ice cream maker for best texture; without one, freezing with periodic stirring may be necessary but will affect creaminess.
- For a dairy-free version, substitute cream cheese, milk, and cream with suitable plant-based alternatives, but texture may vary.
- Store ice cream in an airtight container to prevent ice crystals from forming.
