Rose Pistachio Cheesecake Ice Cream (Print-Friendly Version)
Indulge in floral, creamy ice cream with pistachios and rose water for a refreshing, nutty treat.
# List of Ingredients:
→ Base
01 -
240 ml heavy cream
02 -
225 g cream cheese, softened
03 -
150 g granulated sugar
→ Aromatics and Nuts
04 -
60 ml rose water
05 -
65 g pistachios, finely chopped
06 -
1 teaspoon pure vanilla extract
# How to Prepare:
01 -
In a mixing bowl, beat softened cream cheese until smooth using a whisk.
02 -
Gradually add granulated sugar to the cream cheese, whisking until the mixture becomes airy and fluffy.
03 -
Pour in heavy cream and whisk until fully incorporated. Fold in rose water and vanilla extract.
04 -
Gently stir in finely chopped pistachios, ensuring even distribution throughout the base.
05 -
Cover the bowl and chill the mixture in the refrigerator for 2 hours to allow flavours to develop.
06 -
Transfer chilled mixture to an ice cream maker and churn according to manufacturer’s instructions until a soft-serve consistency is achieved.
07 -
Spoon the churned ice cream into an airtight container, pressing to eliminate air pockets. Freeze for at least 4 hours until firm.
08 -
Scoop into bowls and serve as desired.
# Additional Information:
01 -
Adjust sweetness or rose water intensity during mixing to suit personal preference.
02 -
For additional flavour depth, consider a touch of ground cardamom.
03 -
Prepare in advance and store properly to maintain ideal texture.