Description
This Persian Ice Cream, known as Bastani Sonnati, is a rich and aromatic treat infused with saffron, rose water, and ground cardamom. It features a creamy custard base made from egg yolks, milk, and heavy cream, accented with crunchy pistachios and optional dried rosebuds. Sweetened with cane sugar and lightly floral, this ice cream is a luxurious and authentic dessert perfect for special occasions or an indulgent summer treat.
Ingredients
Custard Base
- 6 large egg yolks
- 3/4 cup raw cane sugar or granulated sugar, divided
- 2 cups whole milk
- 1/2 teaspoon saffron threads
- Pinch kosher salt (about 1/8 teaspoon)
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon vanilla extract
- 1 to 2 tablespoons rose water
Cream and Garnish
- 1 cup heavy cream
- 1/2 cup lightly crushed pistachios, divided
- Dried rosebuds (optional)
- Honey, for serving (optional)
Instructions
- Combine the egg yolks and sugar: Fill a large bowl about one-third with ice water to create an ice bath. In a medium bowl, whisk together 6 large egg yolks and 1/2 cup of the sugar until the mixture becomes pale and slightly thickened, about 3 to 4 minutes.
- Flavor the milk: In a medium saucepan over medium-low heat, combine 2 cups of whole milk, 1/2 teaspoon saffron threads, a pinch of kosher salt (about 1/8 teaspoon), and the remaining 1/4 cup sugar. Whisk continuously until the sugar dissolves and the milk begins to simmer. Remove from heat promptly.
- Make the custard: Gradually pour the warm milk mixture into the egg yolk mixture in a slow, thin stream while whisking constantly to temper the eggs. Then return the combined mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon or rubber spatula, until the custard thickens enough to lightly coat the back of the spoon, about 15 minutes. Take care not to let it boil.
- Cool and flavor the custard: Pour the custard into the medium bowl set in the prepared ice bath. Stir gently until cooled. Then stir in 1 to 2 tablespoons rose water, 1/2 teaspoon vanilla extract, and 1/4 teaspoon ground cardamom. Remove the bowl from the ice bath and chill the custard in the freezer for 20 to 30 minutes or cover and refrigerate for at least 1 hour or overnight.
- Beat the cream: Using a hand or stand mixer fitted with a whisk attachment, beat 1 cup heavy cream on medium speed until stiff peaks form but cream remains silky. Avoid overwhipping to maintain smooth texture.
- Combine the ice cream base: Gently fold the cooled custard into the whipped cream using a rubber spatula. Once blended, fold in 1/4 cup lightly crushed pistachios evenly.
- Freeze the ice cream: Transfer the mixture into a 9-by-5-inch loaf pan, smoothing the surface. Sprinkle the remaining 1/4 cup crushed pistachios and optional dried rosebuds on top. Cover the pan tightly with plastic wrap and freeze until firm, about 6 hours.
- Serve: Allow the ice cream to soften at room temperature for 5 to 10 minutes before scooping. Serve in bowls with an optional drizzle of warmed honey for added sweetness and aroma.
Notes
- Be careful not to let the custard boil during cooking to avoid curdling.
- Rose water adds a distinctive floral flavor but can be adjusted to taste or omitted if unavailable.
- For a smoother texture, make sure to temper the eggs by slowly adding the warm milk mixture while whisking vigorously.
- Use high-quality saffron for a more vibrant color and deeper aroma.
- Allow the ice cream to soften slightly before scooping to improve texture and serveability.
- This ice cream is best enjoyed within one week of freezing for optimal freshness.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Persian
