Ingredients
- Heavy Cream: 2 cups
- Whole Milk: 1 cup
- Granulated Sugar: 3/4 cup
- Cream Cheese (full fat, softened): 4 ounces
- Culinary Rosewater: 1 tablespoon
- Roasted, Shelled Pistachios (roughly chopped): 1/2 cup
- Pinch of fine sea salt
Instructions
- Step 1: In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and salt. Heat over medium-low heat, stirring constantly, until the sugar is completely dissolved and the mixture is warm but not boiling (do not scorch the milk). Remove from heat.
- Step 2: In a blender or large bowl, combine the softened cream cheese and the warm cream mixture. Blend or whisk until the base is completely smooth and there are absolutely no lumps of cream cheese remaining. Stir in the rosewater.
- Step 3: Pour the cheesecake ice cream base into an airtight container and refrigerate for at least 6 to 8 hours, or preferably overnight, until the mixture is thoroughly chilled (it must be very cold for proper churning).
- Step 4: Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions. The ice cream will be soft-serve consistency when finished churning (typically 20-30 minutes).
- Step 5: During the last 5 minutes of churning, or immediately after transferring the soft ice cream to a freezer-safe container, fold in the chopped pistachios. Press plastic wrap directly onto the surface and freeze for an additional 3 to 4 hours to harden to a scoopable consistency.
Notes
- To guarantee a silky smooth base, ensure the cream cheese is truly at room temperature and blend it with the warm milk mixture until absolutely no tiny lumps are visible; a stick blender works wonders for this step.
- If the ice cream has frozen rock-solid, let it 'temper' on the countertop for 5 to 10 minutes before scooping, allowing the high-fat content to soften slightly for the best texture.
- This floral, creamy scoop is decadent served alongside fresh raspberries or drizzled with a touch of high-quality honey for added sweetness and complexity.
- For long-term storage, transfer any remaining ice cream to a smaller, airtight container and place a layer of parchment or plastic wrap directly on the surface before sealing; this prevents ice crystals and freezer burn.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American