Crème glacée au fromage rose pistache recipe
If you’re looking to elevate your homemade ice cream game with something utterly unique, look no further than this Rose Pistachio Cream Cheese Ice Cream. Combining the nutty richness of pistachios, the smooth tang of cream cheese, and the fragrant romance of rosewater, this frozen treat is as luxurious as it sounds. It’s the perfect marriage of Middle Eastern flavors and Western creaminess, made even more irresistible by its stunning pastel hue and velvety texture.
Whether you’re planning an elegant dinner party or simply want to surprise your palate with something new, this recipe offers both comfort and refinement. Unlike typical ice cream flavors, this one is memorable and conversation-worthy—sure to become a favorite among those who love pistachio, floral notes, and gourmet experiences.
Why You’ll Fall in Love with This Recipe
This Rose Pistachio Cream Cheese Ice Cream is not just dessert—it’s an experience. Here’s why it’s a must-try:
- Sophisticated flavor – The combination of roasted pistachios and rosewater gives it a Middle Eastern elegance.
- Ultra-creamy texture – Thanks to cream cheese and a rich custard option.
- Customizable – Easily tweak the sweetness, richness, or floral intensity to suit your taste.
- Perfect for special occasions – Gorgeous enough for a celebration, yet simple enough for a weekend treat.
Ingredients Overview
Here’s everything you need to make this rich and aromatic ice cream.
Main Ingredients:
- 1 cup unsalted, shelled pistachios – Roasted or raw, but unsalted to control flavor.
- 2 cups heavy cream – For that ultra-creamy texture.
- 1 cup whole milk – Adds body while keeping it scoopable.
- 8 oz cream cheese (1 package), softened – Adds a cheesecake-like tang and rich texture.
- 3/4 cup granulated sugar – Balances the floral and nutty notes.
- 1 tbsp rosewater – Adds the signature floral perfume (don’t skip it).
- 1 tsp vanilla extract – Adds warmth and enhances the rosewater.
- Pinch of salt – Balances and lifts all the flavors.
Optional Ingredients:
- 2 egg yolks – For a custard base, adding richness and structure.
- 1 tbsp honey – Adds depth of sweetness and a floral undertone.
Kitchen Equipment Needed
- Blender or food processor (for pistachio paste)
- Medium saucepan
- Mixing bowls
- Whisk
- Ice cream maker
- Airtight container (for freezing)
- Rubber spatula
Step-by-Step Instructions
1️⃣ Prepare the Pistachios
Place the shelled pistachios into a food processor or high-powered blender. Blend until they form a thick, smooth paste. This may take a few minutes, and you may need to scrape down the sides a couple of times. If the paste becomes too dry, add a splash of milk or water to help it come together.
Tip: Roasting the pistachios before blending will deepen the flavor. Spread them on a tray and bake at 350°F (175°C) for 6–8 minutes, then cool before processing.
2️⃣ Make the Ice Cream Base
In a medium saucepan, combine the heavy cream, whole milk, and sugar. Warm over medium heat, stirring occasionally, until the sugar dissolves and the mixture starts to simmer. Do not boil.
If you’re using egg yolks, whisk them in a separate bowl. Slowly drizzle in a small amount of the warm cream mixture while whisking constantly to temper the yolks. Then, pour the yolk mixture back into the saucepan and continue to cook, stirring constantly, until the mixture thickens slightly—about 3–5 minutes.
3️⃣ Add the Cream Cheese and Pistachio Paste
Remove the saucepan from heat and let it cool slightly. Stir in the softened cream cheese and the pistachio paste. Whisk until fully smooth and incorporated. A hand blender can help remove any lumps if needed.
4️⃣ Add Flavorings
Stir in the rosewater, vanilla extract, and a pinch of salt. If using, add a tablespoon of honey for added sweetness and complexity. Taste and adjust—some may prefer a little more rosewater or vanilla.
Note: Rosewater can be strong, so start with 1 tablespoon and adjust to taste.
5️⃣ Cool the Mixture
Let the mixture cool at room temperature for 15–20 minutes, then transfer to the refrigerator. Chill for at least 4 hours, or preferably overnight. This ensures a smoother texture and better flavor development.
6️⃣ Churn the Ice Cream
Pour the chilled mixture into your ice cream machine and churn according to the manufacturer’s instructions. This usually takes 20–30 minutes. The ice cream should have a soft-serve consistency when finished.
7️⃣ Freeze Until Firm
Transfer the churned ice cream to an airtight container. Press a piece of parchment paper or plastic wrap directly on the surface to prevent ice crystals. Freeze for at least 4 hours or until firm.
Recipe Variations and Tips
Nutty Add-Ons
- Crushed pistachios folded in after churning add a delightful crunch.
- Candied rose petals or white chocolate chips can elevate presentation and texture.
Dairy-Free Version
- Use full-fat coconut milk in place of cream and milk.
- Substitute cream cheese with a plant-based cream cheese or cashew cream.
No-Churn Option
Don’t have an ice cream maker? After preparing the base:
- Whip 1 cup of heavy cream until soft peaks form.
- Fold it into the cooled mixture and freeze in a loaf pan.
It won’t be as airy, but the flavor will still shine!
How to Store
Store your rose pistachio cream cheese ice cream in an airtight container in the coldest part of your freezer. For best quality:
- Consume within 2 weeks.
- Let sit at room temperature for 5–10 minutes before scooping for easier serving.
- Avoid refreezing once fully thawed to maintain texture.
What to Serve with Rose Pistachio Ice Cream
This flavor profile pairs beautifully with both Middle Eastern and Western desserts:
Perfect Pairings:
- Baklava – Pistachio-laced pastry and floral ice cream? A match made in heaven.
- Shortbread cookies – Simple, buttery treats let the ice cream shine.
- Poached pears – A sophisticated and lightly sweet contrast.
- Espresso or cardamom coffee – Enhances the warm, aromatic notes.
FAQ
Is rosewater necessary?
Yes, it’s the star flavor. If you skip it, you’ll end up with pistachio cheesecake ice cream—still good, but not the same.
Can I use store-bought pistachio paste?
Absolutely! Just be sure it’s unsweetened and made with 100% pistachios.
Can I skip the egg yolks?
Yes. They are optional. Without them, your ice cream will be lighter and slightly less rich, but still delicious.
What does cream cheese add to the recipe?
Cream cheese adds tang and a velvety texture that mimics cheesecake—enhancing both richness and body.
Can I make this into popsicles?
Yes! Pour the churned ice cream into popsicle molds and freeze. They’ll be decadent, creamy, and refreshing.
Final Thoughts
This Rose Pistachio Cream Cheese Ice Cream is more than just a sweet treat—it’s a celebration of complex flavors and textures. From the creamy richness of the custard base to the floral elegance of rosewater and the buttery crunch of pistachios, each bite is a sensorial experience.
It’s a recipe that’s ideal for special occasions, dinner parties, or even just treating yourself to something unique and homemade. And while it feels gourmet, it’s surprisingly simple to make.
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