Rose Pistachio Cheesecake Ice Cream
Serve with extra roasted pistachios for texture
Makes enough for: 1 batch 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