Bastani sonnati (Saffron ice cream ), or simply bastani, is an Iranian ice cream made from milk, eggs, sugar, rose water, saffron, vanilla, and pistachios. It is known widely as Persian ice cream. Bastani often contains flakes of frozen clotted cream. Sometimes, salep is included as an ingredient.
Here is how you can make your own Saffron ice cream easily
- 6 large egg yolks
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon saffron, finely ground
- 1/4 cup pure rosewater,
- 1/2 teaspoon pure vanilla extract
How to Make It
Set a medium bowl in a large bowl of ice water. In another medium bowl, beat the egg yolks until pale, 1 to 2 minutes.
In a medium saucepan, whisk the cream with the milk, sugar, salt and saffron. Bring to a simmer over moderate heat, whisking, until the sugar is completely dissolved. Very gradually whisk half of the hot cream mixture into the beaten egg yolks in a thin stream, then whisk this mixture back into the saucepan. Cook over moderately low heat, stirring constantly with a wooden spoon, until the custard is thick enough to lightly coat the back of the spoon, about 12 minutes; don’t let it boil.
Strain the custard through a fine-mesh sieve into the bowl set in the ice water. Let the custard cool completely, stirring occasionally. Stir in the rosewater and vanilla extract. Press a piece of plastic wrap directly on the custard and refrigerate until well chilled, at least 4 hours.
Pour the custard base into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer the ice cream to a chilled 9-by-4-inch metal loaf pan, cover and freeze until firm, at least 4 hours.
Serve the ice cream in bowls, garnished with dried roses.
Active Time : 45 MIN
Total Time :8 HR 45 MIN
Mahin Gilanpour Motamed