Bastani (Persian Saffron Rose Ice Cream)
Bastani, Persian saffron rose ice cream, is usually served between wafers as an ice cream sandwich and is just as wonderful scooped.
Servings: 8
Calories: 258kcal
Ingredients
- 5 large egg yolks
- ⅓ cup sugar
- 2 cups whole milk
- 1 tsp vanilla extract
- ¼ cup rose water
- ½ tsp saffron
- 1 ½ cups heavy cream
- pistachios optional
Instructions
- Put the bowl of your ice cream maker in the freezer.
- Whisk the yolks and sugar together until pale yellow.
- Warm the milk, rose water, and vanilla until it just lightly simmers.
- Temper the egg/sugar mixture with the milk/vanilla mixture.
- Return to the sauce pan and cook until thickened, stirring slowly and constantly. It should get to 170F.
- Remove from heat. Add the broken down or ground saffron into the mixture. Add the cream. Chill in the refrigerator overnight.
- The next day, add your chilled ice cream to the ice cream maker. Churn (stir setting) until it is the thickness of soft serve ice cream, 18-22 minutes. While churning, you can add pistachios if that is your preference.
- Transfer to a container you can freeze, cover with parchment paper (optional), and freeze at least 4 hours.
Video
Notes
Want more saffron flavor? Add an extra 1/4 teaspoon of saffron. Want it more rose-y? Add a few drops of rose flavor. Do not add more rose water or it will change the consistency of the ice cream.
Cover the ice cream with parchment paper for a longer lasting smooth, soft texture.
Beware of saffron knock-offs. You will know it is real if you crush it between your fingers and it turns your fingers yellow.
Nutrition
Calories: 258kcal | Carbohydrates: 13g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 179mg | Sodium: 41mg | Potassium: 147mg | Sugar: 13g | Vitamin A: 917IU | Vitamin C: 0.3mg | Calcium: 119mg | Iron: 0.4mg
