Craving a luxurious, aromatic frozen treat? Look no further than Persian Saffron Ice Cream – a beautifully creamy ice cream that’s flavored with the regal scent of saffron and the delicate floral notes of rose water. This traditional Persian dessert, also known as “Bastani Sonnati,” is a rich cultural experience in every spoonful, balanced with the crunch of pistachios and optional accents like rose petals and waffle cookies for added elegance. Let me guide you through making this fragrant treat that will whisk your taste buds away to the Middle East.
Ingredients List
To make Persian Saffron Ice Cream at home, you’ll need a few traditional Persian ingredients, and let me assure you – the end result is an aromatic ice cream like no other! Here’s your shopping list:
Essential Ingredients:
- ½ teaspoon saffron threads
You can find saffron threads in most spice aisles or specialty stores. It’s the star of the dish and gives the ice cream its beautiful golden hue. - 1 pinch salt
Just a pinch enhances the flavors in the ice cream, without overwhelming the sweetness. - 2 tablespoons rose water
Rose water adds a subtle floral fragrance. Be sure to use pure rose water for the best results. - 1½ tablespoons corn starch
This will be used to thicken the ice cream base to maintain its rich and creamy consistency. - 1½ cups whole milk
Whole milk will contribute to the richness of the ice cream. - ¾ cup sugar
The sweetness level can be adjusted, but this amount gives just the right balance to complement saffron and rose water. - 2 cups heavy cream
The heavy cream is what gives the ice cream its velvety texture. - 1 teaspoon vanilla extract (optional)
If you enjoy a subtle vanilla undertone, you can add this, but traditional recipes may skip vanilla. - 3 tablespoons pistachios (unsalted, chopped or slivered)
These will provide a lovely crunch and add another layer of flavor.
Optional Garnishes:
- Waffle Cookies
For a delightful contrast in texture, serve your Persian Saffron Ice Cream with crispy waffle cookies on the side. - Rose Petals (edible)
For presentation, edible rose petals look stunning on top of the ice cream. They provide additional fragrance and beauty.
Required Kitchen Tools
Tools You’ll Need
To create Persian Saffron Ice Cream at home, it’s essential to have some key kitchen tools on hand to achieve the perfect consistency and texture of the ice cream. Here’s what you will need:
- Mortar and Pestle : Grinding saffron into a fine powder releases the maximum flavor and aroma. A small mortar and pestle will make this task effortless.
- Small Saucepan : You’ll need a sturdy small saucepan to heat the milk, sugar, and saffron base without burning the mixture.
- Whisk : A good whisk will make sure that the cornstarch and milk mix smoothly into your ice cream base without forming any lumps.
- Mixing Bowls : For mixing the milk and cornstarch and then cooling the mixture afterward.
- Ice Bath Setup : To cool down your ice cream base quickly, set up a larger bowl partially filled with ice and cold water where you’ll nest the saucepan or smaller bowl.
- Ice Cream Maker (optional) : For the creamiest result, an ice cream machine is ideal to churn the mix, but if you don’t have one, there are alternative methods to freeze it and churn manually.
With these tools by your side, you’ll make the preparation of Persian Saffron Ice Cream smooth and enjoyable.
Step-by-Step Instructions
Let’s break down the steps to make this scrumptious Persian-style ice cream.
Grinding the Saffron
First, you need to extract the full flavor and beautiful color from your saffron.
- Grind the saffron :
Using your mortar and pestle, carefully grind ½ teaspoon of saffron threads with a pinch of salt into a fine powder. Salt acts as an abrasive, helping to turn the saffron into dust while also enhancing the saffron’s natural aroma. - Dissolve in rose water :
Once properly ground, combine the saffron powder with 2 tablespoons of rose water in a small dish and let it sit. This will let the fragrant saffron bloom and release its deep golden color. Allow it to rest for at least 15 to 20 minutes while you proceed with other steps.
Preparing the Ice Cream Base
- Mix the cornstarch :
In a small bowl, mix 1½ tablespoons of cornstarch with ½ cup of whole milk . Whisk this mixture until smooth and lump-free. This will be your thickening agent for the ice cream base. - Heat the milk and sugar :
In a medium-sized saucepan, combine the remaining 1 cup of whole milk and ¾ cup of sugar . Bring the mixture to a gentle boil over medium-high heat, stirring occasionally to dissolve the sugar completely. - Add the cornstarch mixture :
Once the milk and sugar mixture reaches a boil, reduce the heat to low. Slowly whisk in the cornstarch-milk slurry, stirring continuously to prevent lumps from forming. Keep a steady mix until the base starts to thicken and coats the back of a spoon. This should resemble a thin custard.
Chilling, Freezing, and Flavoring the Ice Cream Mix
Cooling the Ice Cream Base
- Cool the custard base :
After the ice cream base thickens, remove the saucepan from the heat. Now, it’s crucial to cool it down quickly to prevent any unwanted thickening or separation. - Use an ice bath :
Fill a large bowl with ice and cold water, and carefully place your saucepan containing the ice cream base into it. Stir the mixture occasionally to help it cool evenly. Alternatively, transfer the mixture into a smaller bowl and place that in the ice bath. This will help the custard cool down rapidly, keeping the texture super smooth.
Adding Saffron, Rose Water, and Final Ingredients
- Incorporate the saffron-rose water :
Once the base has cooled to room temperature (but ideally cooler), stir in the saffron-rose water mixture that’s been sitting and blooming in those lovely golden hues. Your base will start to take on a vibrant yellow color, thanks to the ground saffron! - Add the heavy cream :
Next, gently whisk in 2 cups of heavy cream (this will give your ice cream its rich creaminess) and 1 teaspoon vanilla extract if you’re using it. The vanilla is optional, but it adds a soft undertone that complements the floral notes. - Chill overnight or at least for a few hours :
For the best results, refrigerate your ice cream mix for at least 3 hours or overnight. The colder your mixture is before freezing, the smoother your ice cream will be, and it also gives the saffron time to fully infuse its luxurious flavor into the mix.
Freezing the Ice Cream
- Transfer to an Ice Cream Maker (optional) :
Once your mixture has cooled sufficiently, transfer it to your ice cream maker and churn according to the manufacturer’s instructions. This process will aerate the ice cream and give it that soft, fluffy texture we love. - Alternative no-churn method (if you don’t have an ice cream maker) :
If you don’t have an ice cream machine, no worries! Pour the chilled ice cream mixture into a metal or freeze-proof bowl. Place it in the freezer and stir it every 30 minutes for about 3–4 hours, breaking up any ice crystals that form. This manual churning process ensures a creamy, smooth ice cream.
Adding Pistachios for Crunch
- Add the pistachios :
During the last few minutes of churning (if using an ice cream maker) or about halfway through the freezing process (for the no-churn method), fold in 3 tablespoons of chopped or slivered pistachios. These nuts add a wonderful crunch and earthiness that complements the creamy saffron ice cream.
Serving, Decoration, and Storage
Serving Suggestions
After freezing the ice cream to your desired consistency, it’s time to serve and enjoy your Persian Saffron Ice Cream! Here are some ways to make it visually stunning and even more delicious:
- Scoop into bowls :
Using an ice cream scoop, scoop the ice cream into serving bowls or waffle cones. The vibrant golden hue of the saffron ice cream contrasted with the creamy texture is a feast for the eyes. - Optional Toppings :
For a true Persian experience, consider adding one or a combination of the following elegant toppings:- Pistachios : Sprinkle a few extra chopped pistachios on top to enhance that delightful crunch.
- Waffle Cookies : Serve with delicate waffle cookies for both texture and beauty.
- Edible rose petals : Scatter edible rose petals on each serving for a gorgeous visual and faint aroma, capturing those Persian garden vibes.
- Cream Chunks (optional but traditional) :
While optional, you can add small chunks of cream into the mix towards the end of freezing for an extra authentic Persian touch. To do this, freeze some heavy cream, cut into chunks, and fold it into the ice cream just before it fully sets.
Store and Serve Fresh with Tips for Longevity
If you don’t finish your Persian Saffron Ice Cream in one sitting (which, trust me, is hard to resist), you can store it for later enjoyment.
- How to Store Properly :
Transfer any leftover ice cream to an airtight, freezer-safe container. To prevent ice crystals from forming and maintain the silky texture, place a piece of plastic wrap directly on the surface of the ice cream before sealing the container. - Shelf Life :
Your homemade Persian ice cream can be stored in the freezer for up to 1 month . However, to enjoy its full creamy texture and vibrant flavors, it’s best consumed in the first 1-2 weeks . - Serving from the Freezer :
When ready to serve again, allow the ice cream to sit at room temperature for about 5-10 minutes to soften slightly for easy scooping without melting too quickly.
Conclusion
Congratulations! You’ve now mastered the art of making Persian Saffron Ice Cream, a dessert that’s as luxurious in taste as it is in appearance. This fragrant, creamy, and nutty treat is perfect for impressing your family or guests with its exotic flavors of saffron, rose water, and pistachios. Whether served in a bowl with rose petals or alongside a crispy waffle cookie, each spoonful promises to be a sensory delight. And with proper storage, you can savor this delicacy for days to come!
Feel free to get creative with garnishes and toppings or enjoy the ice cream in its pure, authentic form. Either way, you’re in for a taste of Persian culinary artistry.
