Description
This Rose Pistachio Cheesecake Ice Cream is a luxurious, creamy dessert that combines the delicate floral notes of rose water with the rich, nutty flavor of chopped pistachios. The base is made creamy with smooth cream cheese and mixed with milk and heavy cream, creating a perfect balance of tart cheesecake and sweet ice cream. A luscious pistachio cheesecake swirl adds an extra dimension of texture and flavor, making this ice cream a sophisticated treat ideal for warm days or anytime you crave an elegant dessert.
Ingredients
Scale
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
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
Instructions
- Heat Cream and Milk: In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat, stirring occasionally until it begins to steam but does not boil. Remove from heat and set aside to cool slightly.
- Prepare Cream Cheese Mixture: In a separate bowl, beat the softened cream cheese and granulated sugar using a hand mixer or stand mixer until the mixture is smooth and creamy. Add rose water, vanilla extract, and a pinch of salt, then mix thoroughly to combine all flavors.
- Combine Mixtures: Slowly pour the warm milk and cream mixture into the cream cheese mixture while whisking constantly to create a smooth, fully combined base. Stir in the chopped pistachios, then allow the mixture to cool to room temperature before refrigerating for 2-3 hours or overnight to chill completely.
- Make Pistachio Cheesecake Swirl: In a small bowl, beat the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy. Stir in the chopped pistachios for added texture.
- Churn Ice Cream: Pour the chilled ice cream base into an ice cream maker and churn according to the manufacturer’s instructions, typically 20-25 minutes until it reaches a soft-serve consistency.
- Add Swirl: Transfer the churned ice cream into an airtight container. Spoon dollops of the pistachio cheesecake swirl mixture over the top and gently use a butter knife or spoon to swirl it evenly through the ice cream for marbled texture and flavor.
- Freeze Until Firm: Place the container in the freezer and freeze for at least 4 hours or until the ice cream is completely firm and scoopable. Garnish with extra chopped pistachios before serving if desired.
Notes
- Ensure the cream and milk are hot but not boiling to prevent curdling when mixing with cream cheese.
- Chilling the ice cream base thoroughly improves texture and helps the ice cream churn better.
- Use an ice cream maker for best results. Without one, freezing the mixture and stirring every 30 minutes can work but may affect texture.
- Store ice cream in an airtight container to prevent freezer burn and maintain freshness.
- For a bolder rose flavor, you can increase rose water slightly but avoid too much as it may become overpowering.
- Use high-quality pistachios for the best taste and texture.
