Description
This Rose Pistachio Cheesecake Ice Cream is a luscious and fragrant treat combining the creamy richness of cheesecake with the delicate floral notes of rose water and the crunch of pistachios. Perfect for a sophisticated dessert, this homemade ice cream is smooth, rich, and aromatic, elegantly accented with edible rose petals and a hint of lemon zest.
Ingredients
Scale
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
Mix-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 smooth and creamy, ensuring no lumps remain.
- Add Sugar: Add the granulated sugar to the cream cheese and mix thoroughly until fully combined and the mixture is smooth.
- Combine Dairy: Pour in the heavy cream, whole milk, and sweetened condensed milk. Whisk the mixture well until it is completely smooth and homogenous.
- Add Flavors: Stir in the vanilla extract, rose water, and lemon zest, mixing evenly throughout the base to infuse the flavors.
- Chill Mixture: Cover the bowl and refrigerate the mixture for 2 to 3 hours, allowing it to become well chilled, which is essential for proper churning.
- Churn Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20 to 25 minutes, until the texture is thick and creamy.
- Fold in Mix-ins: In the last few minutes of churning, gently fold in the chopped pistachios and edible dried rose petals so they are evenly distributed throughout the ice cream.
- Freeze to Firm: Transfer the churned ice cream into an airtight container, smooth the top, and freeze it for 4 to 6 hours until it firms up fully.
- Serve and Garnish: Scoop the ice cream into bowls or cones and garnish with extra pistachios and rose petals for an elegant finish.
Notes
- Adjust the amount of rose water according to your taste preference; it can be quite strong if overused.
- Be sure the cream cheese is fully softened to avoid lumps in your ice cream base.
- If you don’t have an ice cream maker, you can place the mixture in the freezer and stir every 30 minutes to break up ice crystals until smooth.
- Use edible dried rose petals only for garnish to ensure safety.
- Chilling the mixture thoroughly before churning is critical for a smooth texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes (churning time)
- Category: Dessert
- Method: Churning
- Cuisine: Fusion (Western with Middle Eastern flair)
