Rose Pistachio Cheesecake Ice Cream Recipe
Introduction
This Rose Pistachio Cheesecake Ice Cream is a delightful blend of creamy richness and floral elegance. Infused with fragrant rose water and crunchy pistachios, it offers a unique twist on classic cheesecake flavors perfect for a special treat.
Ingredients
- 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
- 1 ½ teaspoons rose water (adjust to taste)
- 1 teaspoon lemon zest
- ½ cup chopped pistachios (plus more for garnish)
- 2 tablespoons edible dried rose petals (plus more for garnish)
Instructions
- Step 1: In a large mixing bowl, beat the cream cheese until smooth.
- Step 2: Add the granulated sugar and mix until fully combined.
- Step 3: Pour in the heavy cream, whole milk, and sweetened condensed milk, whisking until smooth.
- Step 4: Stir in the vanilla extract, rose water, and lemon zest for added flavor.
- Step 5: Cover and refrigerate the mixture for at least 2-3 hours until well chilled.
- Step 6: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
- Step 7: In the last few minutes of churning, fold in the chopped pistachios and rose petals to evenly distribute them throughout the ice cream.
- Step 8: Transfer the ice cream to an airtight container, smooth the top, and freeze for at least 4-6 hours, or until firm.
- Step 9: When ready to serve, scoop into bowls and garnish with extra pistachios and rose petals for a beautiful presentation.
Tips & Variations
- If you prefer a more intense rose flavor, add a little extra rose water gradually and taste as you go.
- Swap pistachios for chopped almonds or walnuts for a different nutty crunch.
- For a dairy-free version, try using coconut cream instead of heavy cream and a vegan cream cheese substitute.
- Ensure the cream cheese is fully softened to avoid lumps in the ice cream base.
Storage
Store the ice cream in an airtight container in the freezer for up to 2 weeks for best flavor and texture. When ready to enjoy, let it sit at room temperature for a few minutes to soften slightly before scooping.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this ice cream without an ice cream maker?
Yes, you can stir the mixture every 30 minutes as it freezes to prevent large ice crystals, though the texture may be less smooth than when churned in an ice cream maker.
Is rose water safe to use in desserts?
Absolutely! Rose water is commonly used in many desserts for its fragrant aroma. Just use it sparingly, as its flavor can be quite strong.
PrintRose Pistachio Cheesecake Ice Cream Recipe
This Rose Pistachio Cheesecake Ice Cream is a luscious and fragrant dessert that combines the creamy richness of cheesecake with the delicate floral notes of rose water and the crunchy texture of pistachios. Perfect for an elegant treat, this homemade ice cream is churned to perfection and garnished with edible rose petals and pistachios for a stunning finish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes (churning time)
- Total Time: 7 hours (including chilling and freezing)
- Yield: About 1 quart (4 servings) 1x
- Category: Dessert
- Method: Churning/Ice Cream Making
- Cuisine: Middle Eastern
- Diet: Vegetarian
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
- 1 ½ 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
- Prepare the Cream Cheese Base: In a large mixing bowl, beat the softened cream cheese until it becomes smooth and creamy, ensuring no lumps remain for an even ice cream texture.
- Add Sugar: Mix in the granulated sugar thoroughly until fully combined with the cream cheese, allowing the sugar to start dissolving into the mixture.
- Incorporate Dairy and Sweetener: Gradually pour in the heavy cream, whole milk, and sweetened condensed milk, whisking continuously until the mixture is smooth and uniform in consistency.
- Flavor the Mixture: Stir in the vanilla extract, rose water, and lemon zest carefully to infuse the ice cream base with fragrant and bright floral and citrus notes.
- Chill the Mixture: Cover the bowl and refrigerate the mixture for at least 2 to 3 hours or until it is well chilled, which helps improve the texture during churning.
- Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn it according to your manufacturer’s instructions, typically for 20 to 25 minutes, until it reaches a soft-serve consistency.
- Add Pistachios and Rose Petals: In the last few minutes of churning, fold in the chopped pistachios and edible dried rose petals gently to ensure even distribution without breaking the texture.
- Freeze to Firm Up: Transfer the churned ice cream into an airtight container, smooth the top, and freeze for at least 4 to 6 hours or until the ice cream is firm and scoopable.
- Serve and Garnish: When ready to serve, scoop the ice cream into bowls and garnish each serving with extra chopped pistachios and dried rose petals for an attractive and aromatic presentation.
Notes
- Adjust the amount of rose water according to your taste preference, as it can quickly overpower the flavor.
- Make sure the cream cheese is fully softened to avoid lumps in the ice cream base.
- For best results, chill the ice cream mixture well before churning.
- You can toast the pistachios lightly to enhance their flavor before folding them into the ice cream.
- If you don’t have an ice cream maker, try placing the mixture in a shallow container and stirring every 30 minutes while freezing to mimic the churning process.
Keywords: rose pistachio cheesecake ice cream, homemade ice cream, floral ice cream, pistachio ice cream, rose water dessert, creamy ice cream recipe
