Saffron bastani sonnati
Traditional Iranian ice cream with milk, egg yolks, saffron, rosewater, pistachios, and pieces of frozen cream.
This version of bastani sonnati combines a custard base scented with saffron and rosewater with pistachios and small pieces of frozen cream. It is made without an ice-cream maker: stir the mixture every 30 minutes for about 3 hours as it freezes.
Method
- 01
Freeze the cream
Mix the heavy cream with the powdered sugar until smooth. Spread it in a thin layer on a tray and freeze until completely solid.
- 02
Steep the saffron
Grind the saffron threads and mix them with the hot water. Leave to steep for 10 minutes.
10 min - 03
Make the custard base
Heat the whole milk with the sugar and saffron infusion. Beat the egg yolks in a bowl; gradually whisk in some of the hot milk. Return the mixture to the pan and cook over low heat, stirring constantly, until thickened. Do not let it boil. Remove from the heat and stir in the rosewater.
- 04
Cool the base
Transfer the base to a bowl and cool it quickly in an ice-water bath, stirring occasionally. Let it cool completely before freezing.
- 05
Freeze and finish
Transfer the cooled base to a freezer-safe container. Freeze it, stirring every 30 minutes for about 3 hours. Once partly frozen, break the frozen cream into small pieces and fold them in with the pistachios. Continue freezing until the ice cream is firm.
180 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.