Persian Saffron Ice Cream (Bastani Sonnati)
Persian Saffron Ice Cream (Bastani Sonnati)
Ingredients
- 1 pint good quality vanilla ice cream, softened slightly
- 1/4 cup heavy cream
- 2 tablespoons granulated sugar
- 1/2 teaspoon saffron threads, crushed
- 1 teaspoon rose water
- 1/4 cup pistachios, shelled and roughly chopped
Instructions
- 1
In a small saucepan, combine the heavy cream and granulated sugar. Heat over medium-low heat, stirring constantly, until the sugar is fully dissolved and the cream is warm but not boiling. Remove from heat.
⏱️ 3 min
- 2
Add the crushed saffron threads to the warm cream mixture. Stir well and let it steep for 5 minutes to allow the saffron to infuse its flavor and color.
⏱️ 5 min
- 3
Stir in the rose water into the saffron-infused cream. Set aside to cool completely.
⏱️ 2 min
- 4
Once the saffron cream mixture is cool, gently fold it into the slightly softened vanilla ice cream in a large mixing bowl. Be careful not to overmix, just enough to evenly distribute the saffron mixture.
⏱️ 5 min
- 5
Fold in the chopped pistachios.
⏱️ 1 min
- 6
Transfer the ice cream mixture to a freezer-safe container. Cover tightly and freeze for at least 4 hours, or until firm. For best results, freeze overnight.
⏱️ 240 min
- 7
Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly for easier scooping.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Persian Saffron Ice Cream (Bastani Sonnati)
- 1 pint good quality vanilla ice cream, softened slightly
- 1/4 cup heavy cream
- 2 tablespoons granulated sugar
- 1/2 teaspoon saffron threads, crushed
- 1 teaspoon rose water
- 1/4 cup pistachios, shelled and roughly chopped
Instructions
- 1
In a small saucepan, combine the heavy cream and granulated sugar. Heat over medium-low heat, stirring constantly, until the sugar is fully dissolved and the cream is warm but not boiling. Remove from heat.
⏱️ 3 min - 2
Add the crushed saffron threads to the warm cream mixture. Stir well and let it steep for 5 minutes to allow the saffron to infuse its flavor and color.
⏱️ 5 min - 3
Stir in the rose water into the saffron-infused cream. Set aside to cool completely.
⏱️ 2 min - 4
Once the saffron cream mixture is cool, gently fold it into the slightly softened vanilla ice cream in a large mixing bowl. Be careful not to overmix, just enough to evenly distribute the saffron mixture.
⏱️ 5 min - 5
Fold in the chopped pistachios.
⏱️ 1 min - 6
Transfer the ice cream mixture to a freezer-safe container. Cover tightly and freeze for at least 4 hours, or until firm. For best results, freeze overnight.
⏱️ 240 min - 7
Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly for easier scooping.
⏱️ 4 min