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<\/a><\/p>\nWalk through the bustling streets of Tehran, and you\u2019ll find vibrant ice cream shops on almost every corner. But many families love making it at home, to, because nothing beats the taste of fresh, homemade ice cream.<\/p>\n Last summer, I shared a version made without eggs. Today, I\u2019m showing you a classic, velvety custard-style recipe!<\/p>\n To make this iconic Persian dessert, all you need are a few rich ingredients:<\/p>\n Whether you\u2019re relishing nostalgic childhood memories or trying Persian flavors for the very first time, this sweet treat is guaranteed to cool you down in the most delicious way possible!<\/p>\n You don\u2019t necessarily need an ice cream maker to get a silky-smooth texture! I simply placed the mixture in a covered bowl in the freezer and stirred it every 30 minutes for about 3 hours.<\/p>\n Here are my top secrets for the creamiest Persian ice cream:<\/p>\n Pro Tip for Storage:<\/strong> Homemade Bastani Sonati is best enjoyed fresh! It loses some of its aroma and creaminess over time. Enjoy it within one week for the absolute best taste.<\/p>\n Persia has a rich and delicious history when it comes to frozen desserts. If you visit Iran or a traditional Persian ice cream shop, here are the most famous treats you\u2019ll find:<\/p>\n 250 g Heavy cream<\/p>\n 3 tsp Powdered sugar (confectioners’ sugar)<\/p>\n \u00a0250 g Whole milk<\/p>\n 125 g Sugar (preferably superfine \/ caster sugar)<\/p>\n 6 Egg yolks<\/p>\n 3\u20135 Saffron threads<\/a>*<\/strong><\/p>\n 1 tsp Rosewater<\/a>*<\/strong><\/p>\n<\/a><\/p>\nEASY HOMEMADE BASTANI SONATI<\/h2>\n
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HOW TO GET THE PERFECT CREAMY TEXTURE<\/h2>\n
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<\/a><\/p>\nPOPULAR PERSIAN ICE CREAM & FROZEN TREATS<\/h2>\n
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\n\t\t<\/div>\n\nINGREDIENTS FOR BASTANI SONATI<\/h2>\n
FOR THE FROZEN CREAM BITES<\/h2>\n
FOR THE BASANTI SONATI BASE<\/h2>\n