Rose Pistachio Cheesecake Ice Cream (Print Version)
# Ingredients:
01 -
1 cup heavy cream
02 -
1 cup cream cheese, softened
03 -
3/4 cup sugar
04 -
1/4 cup rose water
05 -
1/2 cup pistachios, finely chopped
06 -
1 teaspoon pure vanilla extract
# Instructions:
01 -
In a mixing bowl, beat cream cheese until smooth. Gradually add sugar, beating until fluffy.
02 -
Add in the heavy cream and mix until well combined. Fold in the rose water and vanilla extract.
03 -
Stir in the chopped pistachios, ensuring even distribution throughout the mixture.
04 -
Chill the mixture in the refrigerator for about 2 hours to let the flavors meld.
05 -
Pour the chilled mixture into the ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
06 -
Transfer the ice cream to an airtight container, pressing down to remove any air pockets. Freeze for at least 4 hours to achieve the desired firmness.
07 -
Serve and enjoy!
# Notes:
01 -
You can adjust the sweetness and rose water to your preference when mixing.
02 -
For a more sophisticated taste, consider adding more spices like cardamom for an interesting flavor twist.
03 -
This ice cream can be made a few days in advance; just ensure proper storage to maintain its texture.