Rose Pistachio Ice Cream
Elegant, rich, and truly unforgettable, this Rose Pistachio Ice Cream brings a whole new level of sophistication to homemade desserts. With its floral aroma, nutty crunch, and creamy texture, it’s a flavor combination that feels special without being complicated.
Ingredients
- 8 oz cream cheese softened (225 grams)
- 1 cup granulated sugar 200 grams
- 2 cups heavy whipping cream 480 ml
- 1 cup whole milk 240 ml
- 2 tablespoons rose water adjust to taste
- 1 teaspoon vanilla extract
- 1/2 cup shelled pistachios roughly chopped
- 1 tablespoon lemon juice
- Optional: few drops pink food coloring
Instructions
Prepare the Mixture:
- In a large bowl, beat softened cream cheese and sugar until smooth and fluffy.
Combine Ingredients:
- Add heavy cream, milk, rose water, vanilla extract, and lemon juice. Mix until well combined. Add food coloring if desired.
Churn or Freeze:
- If using an ice cream maker, churn according to machine instructions (about 20–25 minutes). Add pistachios during the last 5 minutes.
- For no-churn method, fold pistachios into the mixture, pour into a freezer-safe container, and freeze for at least 6 hours.
Serve:
- Let sit at room temperature for 5 minutes before scooping. Garnish with extra pistachios or dried rose petals if desired.
Notes
- Start with a small amount of rose water and adjust to taste.
- Toast pistachios lightly for deeper flavor.
- Use full-fat dairy for the creamiest texture