Can I make rose pistachio cheesecake ice cream without an ice cream maker?

Yes, you can make it without a machine by placing the custard in a freezer-safe container and stirring vigorously every 30 minutes during freezing to break up ice crystals until the ice cream is firm and creamy.

What’s the best way to toast pistachios for this recipe?

Toast shelled pistachios in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly browned. Let them cool before chopping and folding into the ice cream.

Can I substitute rose water with rose extract?

Yes, but use rose extract sparingly as it is more concentrated. Start with half the amount of rose water called for and adjust to taste to avoid overpowering the ice cream.

Is this ice cream suitable for vegans?

The traditional recipe contains dairy and eggs, but you can create a dairy-free version by substituting cream and cream cheese with coconut cream and vegan cream cheese alternatives. Expect some texture and flavor differences.

Chai Spiced Milk Pie with Rose Pistachio Ice Cream

Name: Chai-Spiced Milk Pie with No-Churn Rose Pistachio Ice Cream Delight
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Fusion
Ingredients: 1 ½ teaspoons ground cinnamon; 1 ½ teaspoons ground ginger; ¾ teaspoon cardamom; ¾ teaspoon ground allspice; ¾ teaspoon ground cloves; 1 cup unsalted butter, melted; 2 cups finely chopped walnuts; 1 ½ cups light brown sugar, divided; 2 cups milk; 2 large eggs; 2 egg yolks; 2 teaspoons vanilla extract; 32 sheets filo dough, thawed; ⅔ cup powdered sugar

Ingredients

Scale

1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground ginger
¾ teaspoon cardamom
¾ teaspoon ground allspice
¾ teaspoon ground cloves
1 cup unsalted butter, melted
2 cups finely chopped walnuts
1 ½ cups light brown sugar, divided
2 cups milk
2 large eggs
2 egg yolks
2 teaspoons vanilla extract
32 sheets filo dough, thawed
⅔ cup powdered sugar

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Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan, wrap it with foil, and place it on a baking sheet.
2. In a small bowl, mix together the chai spices: ground cinnamon, ginger, cardamom, allspice, and cloves.
3. Lay out a single sheet of filo dough, brush with melted butter, and sprinkle with a mixture of walnuts, brown sugar, and chai spice. Scrunch the filo to create a ruffled effect and coil it in the springform pan.
4. Repeat step 3 with each filo sheet, fitting them snugly into the pan.
5. Bake the filo crust in the preheated oven for 20 minutes until light golden brown.
6. For the custard, scald the milk with vanilla in a saucepan over medium heat.
7. Whisk together the eggs, yolks, and remaining brown sugar in a separate bowl. Gradually whisk in the hot milk mixture.
8. Pour the custard over the baked filo and sprinkle with remaining chai spice.
9. Continue baking for an additional 20-25 minutes, until the custard has set and the top is golden brown.
10. Cool the pie in the pan before unmolding, then dust with chai-infused powdered sugar before serving.

Notes

📒 Scrunching the filo is easy and creates a beautiful, rustic look.
❄️ The pie can be assembled and frozen ahead of time; just increase the baking time if baking from frozen.
💐 Adding a few drops of rose water to the custard adds an exotic layer of flavor that complements the spices beautifully.

Prep Time: 20 minutes
Cooling: 10 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: Fusion
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 35g
Sodium: 150mg
Fat: 32g
Saturated Fat: 14g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 7g
Cholesterol: 120mg