Rose Pistachio Cheesecake Ice Cream (Printable Format)

Lush cheesecake ice cream swirled with rose, pistachios, and delicate dried petals for a decadent treat.

# Needed Ingredients:

→ Base

01 - 225 grams cream cheese, softened
02 - 240 millilitres heavy cream
03 - 240 millilitres whole milk
04 - 100 grams granulated sugar
05 - 120 millilitres sweetened condensed milk

→ Flavourings

06 - 1 teaspoon vanilla extract
07 - 1.5 teaspoons rose water, adjust to taste
08 - 1 teaspoon finely grated lemon zest

→ Mix-ins & Garnish

09 - 65 grams chopped pistachios, plus extra for garnish
10 - 2 tablespoons edible dried rose petals, plus extra for garnish

# Preparation Steps:

01 - Beat the softened cream cheese in a large mixing bowl until completely smooth and creamy.
02 - Add granulated sugar and mix thoroughly until fully dissolved in the cream cheese.
03 - Pour in heavy cream, whole milk, and sweetened condensed milk. Whisk until the mixture is homogenous and smooth.
04 - Stir in vanilla extract, rose water, and lemon zest, ensuring even distribution.
05 - Cover the bowl and refrigerate for at least 2 to 3 hours until well chilled.
06 - Pour the cold mixture into an ice cream maker and churn according to the manufacturer's instructions, typically 20 to 25 minutes.
07 - During the final minutes of churning, gently fold in the chopped pistachios and dried rose petals to evenly distribute.
08 - Transfer ice cream to an airtight container, smooth the surface, and freeze for at least 4 to 6 hours or until firm.
09 - Scoop into bowls and garnish each serving with reserved pistachios and additional rose petals for presentation.

# Supplementary Details:

01 - For optimal flavour, select high-quality rose water meant for culinary use.
02 - Softening the cream cheese beforehand ensures a smooth, lump-free base.

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