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Bastani Sonati – Persian Saffron Ice Cream

In Bastani are little frozen pieces of cream and pistachio sticks hidden.

Course ice cream
Cuisine iranian cuisine, iranian food, persian cuisine, Persian Food
Keyword Bastani Sonati – Persian Saffron Ice Cream
Prep Time 15 minutes
Author Labsalliebe

Ingredients

INGREDIENTS FOR BASTANI SONATI

FOR THE FROZEN CREAM BITES

  • 250 g Heavy cream
  • 3 tsp Powdered sugar confectioners’ sugar

FOR THE BASANTI SONATI BASE

  • 250 g Whole milk
  • 125 g Sugar preferably superfine / caster sugar
  • 6 Egg yolks
  • 3-5 Saffron threads
  • 1 tsp Rosewater
  • 3 tsp Slivered pistachios
  • 1 bowl ice cubes for the ice bath

Instructions

STEP-BY-STEP INSTRUCTIONS

MAKING THE FROZEN CREAM BITES

  1. Mix the Cream: In a small bowl, mix the heavy cream with the powdered sugar until smooth.

  2. Freeze: Pour the sweet cream mixture onto a baking tray in a very thin layer. Place it in the freezer until completely frozen solid.

PREPARING THE BASTANI BASE

  1. Warm the Milk: Heat the whole milk with 1 teaspoon of the sugar in a saucepan. Be careful not to let it boil!

  2. Remove from heat and let it cool slightly.

  3. Whip the Yolks: In a separate mixing bowl, beat the egg yolks with the remaining sugar using a hand mixer until pale and fluffy.

  4. Temper the Eggs: Slowly add the warm milk, a little at a time, into the egg yolk mixture while whisking constantly. Tempering the eggs this way prevents them from scrambling!

  5. Thicken the Custard: Pour the mixture back into a saucepan over medium heat.

  6. Stir continuously with a wooden spoon for about 5 minutes until the custard thickens and coats the back of the spoon. Remember: do not let it boil, or the eggs will curdle!

  7. Infuse the Flavors: Remove from heat.

  8. Dissolve the saffron threads in 1 teaspoon of hot water, then stir the golden saffron liquid and rosewater into the warm custard until combined.

  9. Chill over an Ice Bath: Strain the warm mixture through a fine-mesh sieve into a clean bowl.

  10. Prepare a larger bowl filled with cold water and ice cubes.

  11. Set the bowl with the ice cream base inside the ice bath and whisk until cooled down completely.

CHURNING & FREEZING

OPTION 1: NO ICE CREAM MAKER METHOD

  1. Place the bowl with a lid into the freezer.

  2. Over the next 3 hours, take the bowl out every 30 minutes and stir thoroughly to break up ice crystals before returning it to the freezer.

  3. During the final stir, take your frozen cream sheet out of the freezer, break it into small chunks, and fold them into the ice cream along with the slivered pistachios.
  4. Give it one last good stir and freeze until firm.

OPTION 2: ICE CREAM MAKER METHOD

  1. Pour the chilled custard base into your ice cream machine and churn according to the manufacturer’s instructions.
  2. Just before the ice cream becomes firm, fold in the frozen cream chunks and slivered pistachios so they stay intact.