For the rose pistachio cheesecake ice cream you want both the rose and the pistachios to shine. This means using just enough rose water to give a hint of floral notes. And enough pistachio paste to make it nutty. I have adapted a recipe from Chef Zouheir which I found on Instagram.
Head straight on to the Recipe For ♥ Rose Pistachio Cheesecake Ice Cream ♥
Buying pistachio paste
Because I don’t use sugar in my recipes, I had to buy pistachio paste. Commercial ones are not cheap, but I needed to know how sweet it was when making this rose pistachio cheesecake ice cream. My first stop was a local shop that has a large range of imported products. As they did not have this, I went across the road to the German Deli, and they too did not have any. I did however find the lime juice I like, so that was a win! I ended up getting it online which meant a fair wait for it. A day after placing the order I had to go to Paarl, and on the way back I stopped at an Italian deli. They had an Italian paste which probably would have been less sweet. But at the price, I did not want to end up with an extra bottle.
Becoming a blood donor
When I was 18 I went with a friend to donate blood. The sister on duty took one look at me, put me on the scale, and sent me on my way. Until I was 32 I did not weigh enough to give blood. And then when I tried again, my blood pressure was too low. Earlier this year my friend would have bled out had it not been for a well stocked blood bank. This coupled with a dire need for B+ blood made me try again. And finally my blood pressure was high enough! So, for the first time last month I donated 1 unit of blood. Just knowing I could save three lives with this simple donation was an amazing feeling. Are you a blood donor, and if not, would you consider becoming one?
Take a look at this inspiring recipe for ♥ Rose Pistachio Cheesecake Ice Cream ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Rose Pistachio Cheesecake Ice Cream
Ingredients
- 450 g full fat cream cheese, at room temperature
- 150 g fructose
- 15 mls rose water
- 10 mls vanilla extract
- 310 mls whipping cream, divided
- 250 mls milk
- 130 g pistachio paste
- 45 g pistachios, lightly toasted and chopped, plus extra for serving if you want
Method
- Place the cream cheese and fructose into a stand mixer bowl and whisk to combine
- Add the rose water and vanilla and whisk to combine
- Place 250ml whipping cream into a jug, add the milk and then slowly pour into your mixing bowl while whisking on a slow speed
- When smooth turn the machine off, cover the mixing bowl and place into the fridge for at least 2 hours
- Place the pistachio paste and the rest of the cream into a mixing bowl and whisk to combine
- Take the ice cream base out of the fridge, and churn as per the manufacturer's instructions
- Pour the base into a freezer proof container then fold in the pistachio paste and pistachios
- Place the lid on the container then place into the freezer for 4 hours
- Serve topped with pistachios for extra crunch
See the links below for blog posts I published on December 9:
- 2023: 7 Secrets of Healthy Eating in College
- 2020: Stellenbosch Kitchen
- 2019: Black Forest Soft Serve
- 2018: Shadow Tyrants
- 2016: Green Smoothie
- 2015: Petrus Madutlela Answers Questions For The Blog
- 2011: Barbecue Sauce
- 2010: Willie’s Chocolate Cacao Factory
I had trouble buying pistachio paste – it is so popular, and hard to come by. But i really like it, and i love the sound of this ice cream. I bought a jar recently and have a recipe that i want to make soon. Those poor pistachio farmers trying to keep up with demand …
Looking forward to your recipe! The farmers will suffer sadly when the demand declines
Heavenly
Thanks Sheree 🙂
That awesome you were able to give blood, Tandy. My pressure is still too low to donate. Changing subjects, glad you got a decently priced pistachio paste. I make my own at home as I feel its a tad bit more budget friendly. Pistachio and rose are such a wonderful combo. I love this ice cream and cannot wait to try it.
I loved your recipe for the home made version, but I do not think many people will go to that effort 🙂
I want that pistachio tart! I usually bought pistachio butter for snacking.
That is a nice snack!!
One of my favourite flavour pairings – rose and pistachio – and that cheesecake ice cream looks absolutely stunning.
Thank you so much!
Oh wow, this sounds lovely! Easy to veganize, too. Sounds like a project for the near future. 🙂
I am looking forward to your adapatation of this!
This recipe sounds very nice. I must be honest, I buy ice cream. I can’t beat what you can buy.
I must say, there are some very good store bought ones available!
I’m curious about the combination of pistachio and rose. Pistachio paste has become hard to find or expensive because of a rage started on TikTok for chocolate with pistachio filling. I’d just make my own by grinding pistachios and sugar together (but also pistachios have become expensive).
The TikTok craze has pushed the prices up beyond what is sustainable imo 🙂