Bastani Sonnati Persian Saffron Ice Cream
Bastani Sonnati is a classic Persian saffron ice cream with delectable flavors of rosewater and cardamom. This is an easy no churn ice cream that doesn't require an ice cream maker.
- Prep time
- 20 min
- Cook time
- Not listed
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 tsp saffron threads
- ice cubes
- 1 can sweetened condensed milk (14 oz. )
- 1 tbsp rosewater
- 1/2 tsp ground cardamom
- 2 cups heavy cream
- 1/2 cup raw unsalted pistachios (chopped)
Instructions
- 1
Grind the saffron using a small pestle and mortar. Sprinkle it over 2-3 ice cubes in a small bowl and leave it at room temperature to melt. This will be your bloomed saffron.
- 2
In a bowl, mix the sweetened condensed milk with bloomed saffron, rosewater and ground cardamom using a spoon. Set aside.
- 3
Whip the cold heavy cream in a large bowl using an electric mixer until stiff peaks form.
- 4
Using a spatula, gently fold in the sweetened condensed milk mixture.
- 5
Fold in the chopped pistachios gently. You can use a spatula for this step.
- 6
Transfer the ice cream to a 9x5 loaf pan and top with more pistachios if desired. Cover with a plastic wrap and freeze for 8 hours.
- 7
To serve, let the saffron ice cream sit at room temperature for 2 to 4 minutes. Scoop out Persian saffron ice cream and serve.