Description
Indulge in the delicate flavors of Rose Pistachio Cheesecake Ice Cream, where the creaminess of cheesecake meets the aromatic rose and nutty pistachios. This ice cream is a luxurious treat, with the perfect balance of sweetness, creaminess, and a floral hint that will transport your taste buds. Ideal for a special dessert or an elegant treat, it’s perfect for impressing guests or simply treating yourself.
Ingredients
Scale
For the Ice Cream Base:
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 8 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon rose water
- 1/4 teaspoon vanilla extract
- 1/2 cup shelled pistachios, chopped (plus extra for garnish)
- Pinch of salt
For the Pistachio Cheesecake Swirl:
- 4 ounces cream cheese, softened
- 2 tablespoons powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
- 1/4 cup chopped pistachios (for swirl texture)
Instructions
- Prepare the Ice Cream Base: In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat, stirring occasionally until it begins to steam (do not let it boil). Remove from the heat and set aside.
- Whisk the Cream Cheese and Sugar: In a separate bowl, beat the softened cream cheese and granulated sugar with a hand mixer or stand mixer until smooth and creamy. Add the rose water, vanilla extract, and salt, and mix until fully incorporated.
- Combine the Cream Mixture with the Cream Cheese: Gradually pour the warm cream and milk mixture into the cream cheese mixture, whisking constantly until smooth and fully combined. Once combined, stir in the chopped pistachios. Let the mixture cool to room temperature, then transfer it to the fridge to chill for 2-3 hours or overnight.
- Make the Pistachio Cheesecake Swirl: In a small bowl, beat the softened cream cheese with powdered sugar, milk, and vanilla extract until smooth. Stir in the chopped pistachios for a textured swirl.
- Churn the Ice Cream: Once the ice cream base has chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions, usually for 20-25 minutes, or until the ice cream reaches a soft-serve consistency.
- Add the Pistachio Cheesecake Swirl: When the ice cream is finished churning, transfer it to an airtight container. Drop spoonfuls of the pistachio cheesecake swirl mixture on top of the ice cream and use a butter knife or spoon to swirl it throughout the ice cream.
- Freeze and Set: Place the container in the freezer and allow the ice cream to freeze for at least 4 hours, or until firm.
- Serve:
Scoop the ice cream into bowls or cones and garnish with additional chopped pistachios and a drizzle of rose water if desired. Enjoy this creamy, floral, and nutty delight!
Notes
- If you don’t have an ice cream maker, you can pour the mixture into a shallow container, freeze it for a few hours, and then mix it every 30 minutes with a fork to break up any ice crystals, until it reaches a creamy consistency.
- For an extra layer of flavor, toast the pistachios lightly in a pan before adding them to the ice cream.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American, Middle Eastern (rose water)
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 25g
- Sodium: 45mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg