Pistachio Rose Ice Cream

Ingredients:

Directions:

1. In the bowl of a stand mixer, beat the cream cheese until smooth. Add the sugar and beat until combined.
2. Add the heavy cream, whole milk, and sweetened condensed milk. Whisk until smooth and well blended.
3. Add the vanilla extract, rose water, and lemon zest and whisk again, until well combined.
4. Cover and refrigerate for at least 4 hours or up to overnight.
5. Once ready, pour the mixture into an ice cream maker and churn according to manufacturer instructions.
6. Once done, add the chopped pistachios and rose petals and churn until combined and evenly distributed.
7. Transfer the ice cream to an airtight container and freeze for at least 4-6 hours or until it reaches a desired firmness.
8. When ready to serve, scoop into bowls and garnish with extra pistachios and rose petals. Enjoy!