Ingredients
Equipment
Method
Preparation Steps
- In a large mixing bowl, beat the cream cheese until smooth and creamy, about 2-3 minutes.
- Gradually add the granulated sugar while mixing on medium speed until fluffy.
- Pour in the heavy cream, whole milk, and sweetened condensed milk, then mix on low speed for 1-2 minutes.
- Stir in the vanilla extract, rose water, and lemon zest until blended.
- Cover the bowl with plastic wrap and refrigerate for 2-3 hours.
- Once chilled, pour the mixture into your ice cream maker and churn for 20-25 minutes.
- During the last few minutes of churning, fold in the chopped pistachios and edible rose petals.
- Transfer the mixture to an airtight container and freeze for 4-6 hours until firm.
- When serving, scoop the ice cream into bowls and garnish with extra pistachios and rose petals.
Nutrition
Notes
Ensure cream cheese is at room temperature for a smooth base. Refrigerate the mixture before churning for best texture.