Bastani
Veg
Traditional Persian ice cream perfumed with rose water and saffron, studded with frozen cream flakes and pistachios — often sandwiched between two wafers.
Cuisines
Persian
Best for
Snacks
Recipe
Prep: 20 min
Cook: 10 min
Total: 30 min
2-3 servings
Ingredients
| 1 cup | heavy cream |
| 1 cup | whole milk |
| 0.5 cup | sugar |
| 1 tablespoon | rose water |
| 1 teaspoon | vanilla extract |
| 0.5 teaspoon | ground saffron |
| 2 tablespoons | pistachios, chopped |
| 1 tablespoon | rose petals, dried (optional) |
Instructions
- 1 In a medium saucepan, combine the heavy cream, whole milk, and sugar.
- 2 Heat the mixture over medium heat, stirring constantly, until the sugar is fully dissolved.
- 3 Remove the saucepan from the heat and stir in the rose water, vanilla extract, and ground saffron.
- 4 Allow the mixture to cool to room temperature, then refrigerate for at least 2 hours or until thoroughly chilled.
- 5 Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
- 6 In the last few minutes of churning, add the chopped pistachios to the mixture.
- 7 Transfer the ice cream to a container and freeze for an additional 2 hours or until firm.
- 8 Serve the bastani garnished with dried rose petals, if using.
Tips
For a more intense saffron flavor, steep the saffron in a tablespoon of hot water before adding it to the mixture.