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–+ servings

Persian Ice Cream

Discover the creamy and exotic Persian Ice Cream Bastani Sonnati, infused with saffron, rosewater, and pistachios. Perfect for summer gatherings and easy to make.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 25 minutes
Servings: 6 people
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1/4 tsp saffron threads
  • 2 tbsp hot water
  • 2 tbsp rosewater
  • 4 large egg yolks
  • 1/2 cup chopped pistachios

Equipment

  • Mixing bowls
  • Whisk
  • Medium saucepan
  • Ice cream maker
  • Measuring cups and spoons

Method
 

  1. In a small bowl, steep the saffron threads in 2 tablespoons of hot water for 10 minutes until the water turns golden.
  2. In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar. Heat over medium, stirring occasionally, until it simmers.
  3. In a separate bowl, whisk egg yolks and remaining sugar until light and pale. Slowly pour in 1/2 cup of the warm milk mixture, whisking constantly.
  4. Gradually pour the egg mixture back into the saucepan, whisking to prevent scrambling.
  5. Cook over low heat, stirring until thickened (about 5-7 minutes). Remove from heat and stir in saffron water and rosewater.
  6. Let the custard cool slightly, then refrigerate for at least 4 hours until completely chilled.
  7. Pour chilled mixture into an ice cream maker and churn according to manufacturer’s instructions. Add chopped pistachios during the last few minutes.
  8. Transfer ice cream to a container and freeze for at least 2 hours before serving.

Nutrition

Calories: 300kcalCarbohydrates: 32gProtein: 5gFat: 18gSaturated Fat: 10gCholesterol: 150mgSodium: 50mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 600IUCalcium: 120mgIron: 1mg

Notes

Toast the pistachios lightly before adding them for enhanced flavor. For a stronger saffron flavor, consider using a bit more, but be cautious not to overpower the dish. Store in an airtight container in the freezer for up to 1 month; stir if ice crystals form before serving. Enjoy the wonderful floral and nutty flavors of this Persian classic!
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