Description
A luxurious homemade ice cream that combines the rich tanginess of cheesecake with delicate rose water and crunchy pistachios, creating an elegant dessert with Middle Eastern flair.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 3 egg yolks
- 1 tsp vanilla extract
- 2 tsp rose water
- ½ cup graham cracker crumbs
- ⅓ cup pistachios, chopped
- 2 tbsp dried rose petals (optional, for garnish)
Instructions
- Whisk egg yolks and sugar until pale and thick.
- Heat milk in a saucepan until just simmering. Slowly whisk into egg mixture.
- Return mixture to saucepan and cook over low heat, stirring constantly until thickened.
- Beat cream cheese until smooth, then gradually whisk in the warm custard.
- Stir in heavy cream, vanilla, and rose water. Chill for at least 4 hours.
- Process in an ice cream maker according to manufacturer’s instructions.
- During the last 5 minutes, fold in graham cracker crumbs and most of the pistachios.
- Transfer to a container, top with remaining pistachios, freeze until firm.
Notes
- Adjust rose water to taste – it can be potent.
- For a softer texture, let ice cream sit at room temperature for 5 minutes before serving.
- Fresh berries make an excellent accompaniment.
- No ice cream maker? Freeze mixture in a shallow pan, stirring every 30 minutes until set.
Nutrition
- Calories: 385
- Sodium: 170mg
- Fat: 29g
- Carbohydrates: 28g
- Protein: 6g