Bastani Sonati (Saffron and Rose Water Ice Cream) Recipe
A cooling Persian-style ice cream, known as bastani sonati, features a distinctive flavor profile of saffron, rose water, and mastic, ideal for warm weather enjoyment.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Freeze 1/2 cup heavy cream on a flat plate for about 1 hour until solid.
-
In a small bowl, combine 1/3 cup milk and cornstarch; stir until smooth.
-
Grind saffron threads into a fine powder.
-
In a large saucepan, combine 1 1/2 cups heavy cream, 2 2/3 cups milk, sugar, mastic powder, salt, and vanilla.
-
Bring the mixture to a gentle simmer over medium-high heat, stirring frequently for about 10 minutes, preventing crusting.
-
Reduce heat to low when the milk steams, ensuring it does not boil.
-
Stir in the ground saffron and rosewater.
-
Re-stir the milk-cornstarch mixture and add it to the saucepan; cook over medium heat, stirring, until slightly thickened (4-5 minutes).
-
Transfer the mixture to a shallow bowl, cool to room temperature, then cover and refrigerate for at least 2 hours or overnight.
-
Churn the chilled milk mixture in an ice cream maker as directed.
-
Break the frozen heavy cream into 1/2-inch pieces and add it with pistachios during the final churning stage.
-
Transfer the ice cream to an airtight, freezer-safe container, placing parchment paper directly on the surface to prevent ice crystals, and freeze.