Bastani Sonnati (Persian Saffron Rosewater Ice Cream)

🧂 Ingredients

• 500 ml Heavy Cream(Full-fat, at least 35% fat content for best texture.)
• 500 ml Whole Milk
• 200 g Granulated Sugar
• 1 teaspoon Saffron Threads(High-quality threads, lightly crushed.)
• 3 tablespoons Rose Water(Adjust to your preference; use good quality for best flavor.)
• 100 g Shelled Pistachios(Roughly chopped, unsalted.)

👨‍🍳 Instructions

1. 1

   Prepare the saffron infusion: In a small bowl, steep the crushed saffron threads in 2 tablespoons of hot (not boiling) milk for about 10-15 minutes. This allows the saffron to release its color and aroma.

   ⏱️ 15 minutes
2. 2

   Heat the milk mixture: In a medium saucepan, combine the remaining milk (minus the 2 tablespoons used for saffron), sugar, and the saffron-infused milk. Heat over medium heat, stirring constantly, until the sugar is completely dissolved and the mixture is warm but not boiling. Do not let it boil, as this can alter the milk's texture. Aim for a temperature around 70°C (160°F). Remove from heat.

   ⏱️ 10 minutes
3. 3

   Add cream and rose water: Stir the heavy cream and rose water into the warm milk mixture. Whisk gently until well combined. Taste and add a little more rose water if desired, but be careful not to overpower the saffron.

   ⏱️ 5 minutes
4. 4

   Chill the base: Pour the mixture into a clean bowl or container. Cover and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled. This is crucial for proper ice cream churning.

   ⏱️ 4 hours (minimum)
5. 5

   Churn the ice cream: Once the base is well chilled, churn it in an ice cream maker according to the manufacturer's instructions. This typically takes about 20-30 minutes. The mixture should thicken to a soft-serve consistency.

   ⏱️ 30 minutes
6. 6

   Incorporate pistachios: During the last 5 minutes of churning, add the chopped pistachios to the ice cream maker. This ensures they are evenly distributed without becoming too frozen or clumpy.

   ⏱️ 5 minutes (within churning time)
7. 7

   Freeze until firm: Transfer the churned ice cream to an airtight container. Press a piece of parchment paper directly onto the surface to prevent ice crystals from forming. Freeze for at least 2-3 hours, or until firm enough to scoop.

   ⏱️ 2-3 hours (minimum)

💡 Pro Tips

• ✓The quality of saffron and rose water significantly impacts the final flavor. Use the best you can find.
• ✓For a richer flavor, you can gently toast the pistachios before chopping.
• ✓Bastani Sonnati is often served alongside Faloodeh (a Persian noodle sorbet) for a delightful contrast in textures and temperatures.
• ✓Ensure all dairy ingredients are cold before starting the chilling process for faster and more efficient cooling.

🔄 Variations

• For a richer, more decadent ice cream, incorporate small chunks of clotted cream (qasab) during the last few minutes of churning.
• Increase the amount of saffron for a more intense color and flavor profile.
• Add a splash of orange blossom water along with the rose water for an added floral note.

🥗 Nutrition

Per serving