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<\/a><\/p>\nYou do not necessarily need an ice cream maker for my Bastani recipe. Pour the ice cream into a bowl with a lid, place it in the freezer for about 3 hours, and stir the mixture every half hour until creamy.<\/p>\n The eggs and cream should be fresh. I buy the eggs and cream from an organic farm.<\/p>\n Take care not to boil the milk while heating it, otherwise, the eggs will curdle, and the ice cream will no longer become creamy.<\/p>\n Sugar will affect the consistency of the final ice cream. Ideally, use very finely ground sugar to obtain a creamy ice cream.<\/p>\n Be sure to pass the mixture through a sieve.<\/p>\n Stir the ice cream cold constantly to make it nice and creamy. For this purpose, place the bowl with the warm ice mixture in a bowl filled with cold water and ice cubes. Stir the ice cream mixture using a whisk until it cools down.<\/p>\n Consume your homemade Bastani quickly. If stored for a longer time, it will lose flavor and creaminess. The homemade Bastani will keep for a week in the freezer.<\/p>\n Bastani Akbar Mashti<\/a><\/strong> – Akbar Mashti became famous throughout the country in the 1950s for his ice cream. His son prepares this delicious ice cream still today, according to his father’s original recipe.<\/p>\n Bastani-e Nooni<\/a> <\/strong>– is Saffron ice cream between two crispy waffles, similar to an ice cream sandwich.<\/p>\n Ab Havij Bastani<\/strong> <\/a>– Carrot Juice Float – is a scoop of saffron ice cream in carrot juice and is flavored with cinnamon, nutmeg or other spices.<\/p>\n Faloodeh<\/a><\/strong> -is a semi-frozen Sorbet made of rose water and thin rice noodles (vermicelli). Serve it with either Persian cherry syrup or lime juice.<\/p>\n Majoon- Date Ice Cream Shake with Nuts<\/strong><\/a> – Dates provide a natural sweetness to this recipe; ripe bananas, vanilla ice cream, and cream add a nice creaminess to the ice cream, and the nuts in and on the ice cream as a topping add crunch.<\/p>\n Yakh dar Behesht-e Anar – Persian Pomegranate Granite\u00a0<\/a><\/strong><\/p>\n 250 g cream<\/p>\n 3 teaspoons powdered sugar<\/p>\n 250 g whole milk<\/p>\n 125 g sugar<\/p>\n 6 egg yolks<\/p>\n 3-5 saffron threads*<\/a><\/strong><\/p>\n<\/a><\/p>\nHOW TO MAKE CREAMY ICE CREAM<\/h2>\n
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\n\t\t<\/div>\n\nTYPES OF ICE CREAM IN IRAN<\/h2>\n
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\n\t\t<\/div>\n\nINGREDIENTS FOR BASTANI SONATI<\/h2>\n
INGREDIENTS CREAM<\/h2>\n
INGREDIENTS BASTANI SONATI<\/h2>\n