Bastani Sonati (persian Saffron Ice Cream)
  1. Warm milk, cream, skim milk powder, glucose, and saffron to 40°C.

  2. Whisk egg yolks and sugar, then temper with the warm mixture. Cook to 82°C while stirring.

  3. Stir in rose water and orange blossom water. Cool in an ice bath, then refrigerate for 4+ hours.

  4. Churn in an ice cream maker, adding chopped pistachios at the end.

  5. Freeze until firm, then serve topped with more pistachios!

Course🍰Dessert

Diets🥕Vegetarian🌾Gluten-free...

Category🍦Ice Cream

CuisinePersian

Occasions🎉Special Occasion🍦Summer Treat

Season☀️Summer

DifficultyMedium ⏰ 1h

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