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Persian Saffron Ice Cream

Persian Saffron Ice Cream Recipe
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Persian Saffron Ice Cream, or Bastani Sonnati, is a decadent dessert that combines the luxurious aroma of saffron, the floral notes of rose water, and the crunch of pistachios. This creamy treat is a perfect way to experience the rich culinary heritage of Iran, offering a unique balance of flavor and texture that’s both indulgent and refreshing.

Ingredients

Scale
  • 5 large egg yolks (room temperature)
  • 1/2 cup white sugar
  • 5 1/2 cups whole milk
  • 2 to 4 tablespoons rose water (adjust to taste)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon saffron threads, crushed into powder
  • 1 1/2 cups whipping cream
  • 1/3 cup chopped raw, unsalted pistachios (optional), plus more for garnish
  • Dried rose petals (optional, for garnish)

Notes on Ingredients:

  • Use high-quality saffron for vibrant color and authentic flavor.
  • Rose water can be substituted with orange blossom water for a different floral note.
  • For a nut-free version, omit pistachios.

Instructions

Step 1: Prepare the Custard Base

  1. In a medium bowl, whisk egg yolks and sugar until thick and pale yellow (about 1–2 minutes). This creates a smooth custard texture.
  2. Warm milk, rose water, and vanilla in a medium saucepan over medium heat until it just begins to simmer. Avoid boiling to prevent curdling.

Step 2: Cook the Custard

  1. Gradually pour the warm milk mixture into the egg yolk mixture while whisking constantly to temper the eggs. Return the mixture to the saucepan.
  2. Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until it thickens enough to coat the back of a spoon (170°F/77°C). This takes about 5–8 minutes.

Step 3: Add Saffron and Chill

  1. Remove from heat and stir in crushed saffron until fully dissolved, giving the custard its signature golden hue. Stir in whipping cream for added richness. Cover with plastic wrap pressed directly onto the surface to prevent skin formation and chill for at least 8 hours or overnight.

Step 4: Churn and Freeze

  1. Churn the chilled mixture in an ice cream maker according to manufacturer instructions until it reaches soft-serve consistency. Add pistachios during the last few minutes of churning if using.
  2. Transfer to a freezer-safe container, cover with parchment paper, and freeze for at least 4 hours until firm.

Step 5: Serve and Garnish

  1. Scoop into bowls and garnish with additional pistachios and dried rose petals for an elegant presentation.

Notes

Serving Suggestions:

  • Serve as is or pair with baklava for a complete Persian dessert experience. For a traditional touch, sandwich between thin wafers.

Tips & Tricks:

  • Use an instant-read thermometer for precise custard cooking; overheating can lead to scrambled eggs.
  • Bloom saffron in warm milk before adding it for enhanced flavor release.
  • Stirring every hour during freezing (if not using an ice cream maker) prevents ice crystals.

Storage & Reheating:

  • Store in an airtight container in the freezer for up to one week.
  • Let sit at room temperature for 5–10 minutes before scooping if too firm.

Find it online: https://icecreamin.com/persian-saffron-ice-cream/