Description
Experience the rich and aromatic flavors of traditional Persian ice cream, Bastani Sonnati, infused with saffron, rose water, cardamom, and studded with crunchy pistachios and optional dried rosebuds. This homemade ice cream is creamy, delicately floral, and perfect for a refreshing and exotic dessert.
Ingredients
Custard Base
- 6 large egg yolks
- 3/4 cup raw cane sugar or granulated sugar, divided
- 2 cups whole milk
- 1/2 teaspoon saffron threads
- Pinch Kosher salt (about 1/8 teaspoon)
Flavorings
- 1 to 2 tablespoons rose water
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cardamom
Final Components
- 1 cup heavy cream
- 1/2 cup lightly crushed pistachios, divided
- Dried rosebuds (optional)
- Honey, for serving (optional)
Instructions
- Combine the egg yolks and sugar. Fill a large bowl about one-third with ice water to create an ice bath. In a separate medium bowl, whisk together the egg yolks and 1/2 cup of the sugar until pale and creamy, about 3 to 4 minutes.
- Flavor the milk. In a medium saucepan, combine whole milk, saffron threads, a tiny pinch of salt, and the remaining 1/4 cup sugar. Heat over medium-low, whisking continuously, until the mixture simmers and sugar dissolves. Remove from heat promptly.
- Make the custard. Pour the warm milk mixture slowly into the egg yolk mixture in a thin, steady stream while whisking constantly to temper the eggs. Return the combined mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens to coat the back of the spoon like syrup, about 15 minutes. Avoid boiling.
- Cool and flavor the custard. Transfer the custard to the medium bowl and place it in the ice bath, stirring occasionally until cooled. Stir in rose water, vanilla extract, and ground cardamom. Remove the bowl from the ice bath and chill in the freezer for 20 to 30 minutes or refrigerate for 1 hour or overnight.
- Beat the cream. In a large bowl or stand mixer fitted with a whisk attachment, whip the heavy cream on medium speed until silky and stiff peaks form, being careful not to overbeat.
- Combine the ice cream. Gently fold the cooled custard into the whipped cream with a rubber spatula until fully combined. Fold in 1/4 cup of the crushed pistachios.
- Freeze the ice cream. Pour the mixture into a 9-by-5-inch loaf pan and smooth the top. Sprinkle the remaining 1/4 cup pistachios and dried rosebuds (if using) evenly over the surface. Cover tightly with plastic wrap and freeze until firm, about 6 hours.
- Serve. Remove from the freezer and let the ice cream sit at room temperature for 5 to 10 minutes to soften slightly before scooping. Serve in bowls with an optional drizzle of warmed honey for extra sweetness.
Notes
- Saffron is key to the authentic flavor; use good quality threads and crush them lightly before steeping for best infusion.
- When cooking the custard, avoid boiling to prevent curdling.
- Chilling the custard before folding in the whipped cream helps maintain a smooth texture.
- You can prepare the custard base a day ahead and refrigerate to save time.
- For a stronger rose flavor, adjust rose water to taste but use sparingly as it can be potent.
- If you don't have a loaf pan, any freezer-safe container will work for freezing the ice cream.
