Cheesecake Ice Cream with Lemon and Rosewater

You hear me talking about my friend Lisa a lot, and it is for good reason. She is super sweet and shares my love of cooking. Sometimes she goes overboard and buys me random things I never even thought to get. Like vanilla powder. Or dried strawberries. The oddest one has actually been rosewater, because it’s not something I had ever thought to use before. I have seen it in different recipes, but it seemed kind of like oyster sauce in Chinese cooking: my husband can put it on almost anything because he grew up with it, but I can only do a small amount cooked into the dish. Rosewater is great if you’ve grown up with it, but otherwise it’s kind of a hard taste to acquire.

How to make rosewater taste awesome, even for a non-believer like me!

Anyway, I had it and I needed to find a way to use it. I figured I could add it into something like a cookie or ice cream so that you could taste the flavor, but it wouldn’t be overwhelming. Apparently it is not typical because I struggled to find a good recipe. Finally I decided to just pick a good base ice cream recipe that could complement the flavor. I found a Cheesecake ice cream recipe from David Lebovitz’s book The Perfect Scoop. I’ve modified it slightly, but it was a super easy recipe! No cooking required, just  mixing in the food processor. Instead of the rosewater, you can add a different flavoring like vanilla, or even fruity flavors. I increased the lemon slightly in the recipe to go with the rosewater, so feel free to tone that down, too. Because this is eggless, you can taste it as you mix it.

Surprisingly I actually liked the flavor. It is not my favorite because I am a chocolate girl, but I knew it would be perfect for Lisa. Apparently it was also a flavor my husband liked (he “cleaned” the paddle”) so I will have to make it again for him.

Cheesecake Ice Cream

  • 8 ounces cream cheese (does not need to be softened)
  • 1 cup sour cream
  • 1/4 cup milk
  • 1/4 cup cream
  • 2/3 cup sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon rosewater
  • a pinch of salt

Put all of the ingredients into a food processor

and mix until it is homogeneous and smooth.

The base will be fairly thick

Put into the fridge to chill for a few hours (I did it overnight). This helps the flavors steep a bit, besides getting it ready for the churning.

When chilled, pour into the ice cream maker. It will be a bit tricky because it is not as liquidy as normal ice cream bases. Additionally, you will not have to churn as long as usual because it chills faster.

Remove and put into an airtight container to store in the freezer. It will get fairly hard in the freezer, so pull out ahead of time to soften, or even use the microwave to help.

Cheesecake Ice Cream without pictures

  • 8 ounces cream cheese (does not need to be softened)
  • 1 cup sour cream
  • 1/4 cup milk
  • 1/4 cup cream
  • 2/3 cup sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon rosewater
  • a pinch of salt

Put all of the ingredients into a food processor and mix until it is homogeneous and smooth. Put into the fridge to chill for a few hours (I did it overnight). This helps the flavors steep a bit, besides getting it ready for the churning.

When chilled, pour into the ice cream maker. It will be a bit tricky because it is not as liquidy as normal ice cream bases. Additionally, you will not have to churn as long as usual because it chills faster.

Remove and put into an airtight container to store in the freezer. It will get fairly hard in the freezer, so pull out ahead of time to soften, or even use the microwave to help.

Advertisements

4 thoughts on “Cheesecake Ice Cream with Lemon and Rosewater

  1. Pingback: Buttermilk Ice Cream | fudgingahead

  2. Pingback: BiRite Buttermilk Ice Cream | fudgingahead

Share Your Thoughts

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.