Description
A delightful dessert combining creamy cheesecake with nutty pistachios and a hint of floral rose, perfect for any occasion.
Ingredients
Scale
- 16 oz (450g) cream cheese, softened
- 3/4 cup granulated sugar
- 1 cup whole milk
- 1 cup heavy cream
- 2 tsp vanilla extract
- 2 tbsp rose water
- 1/2 cup pistachio paste
- 1/4 cup powdered sugar
- 1/4 cup heavy cream
- 1/3 cup chopped pistachios, lightly toasted (optional)
Instructions
- In a large bowl, beat the cream cheese and granulated sugar until smooth. Mix in the vanilla extract and rose water. Gradually whisk in the whole milk and heavy cream until the mixture is smooth. Chill in the refrigerator for at least 2 hours.
- In a small bowl, combine the pistachio paste, powdered sugar, and heavy cream; mix until smooth.
- Pour the chilled mixture into an ice cream maker and churn until it reaches a soft-serve consistency. If you don’t have an ice cream maker, freeze the mixture in a shallow container, stirring every 30 minutes for 2-3 hours.
- Transfer the churned ice cream to a bowl and gently fold in the pistachio swirl and the optional chopped pistachios.
- Transfer the mixture to an airtight container and freeze for at least 4 hours to let it set.
- Scoop the ice cream into bowls or cones and garnish with additional chopped pistachios or a drizzle of rose syrup if desired.
Notes
For a stronger pistachio flavor, add more pistachio paste. Store in an airtight container in the freezer for 2-3 weeks.
- Prep Time: 120 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 30g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 85mg
Keywords: ice cream, cheesecake, dessert, pistachio, rose