Bastani (persian Rosewater Ice Cream)
Bastani is a traditional Persian ice cream flavored with rosewater and saffron, creating a delicate and aromatic dessert that is perfect for hot summer days.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup sugar
- 1/4 teaspoon saffron threads
- 1 tablespoon rosewater
- 1/4 cup chopped pistachios
- 1/4 cup chopped almonds
Instructions
- In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is hot but not boiling.
- Add the saffron threads to the hot cream mixture and stir until the color is evenly distributed. Remove from heat and let it cool to room temperature.
- Stir in the rosewater, then pour the mixture into a shallow dish. Cover and place in the freezer.
- Every 30 minutes, remove the dish from the freezer and stir the mixture vigorously with a fork to break up any ice crystals. Repeat this process 3-4 times, until the ice cream is thick and creamy.
- Stir in the chopped pistachios and almonds. Cover and freeze for at least 4 hours or overnight.
- Before serving, let the bastani sit at room temperature for a few minutes to soften slightly. Scoop into bowls and garnish with additional nuts if desired.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 20 minutes
- Total time:
- 30 minutes
- Cooking method
- Freezing
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 30g
- Protein
- 5g
- Fat
- 12g
Supplies
Saucepan Shallow dish Freezer-safe container
Tools
Fork Measuring cups and spoons
Serving suggestions
Serve bastani in individual bowls with a sprinkle of extra chopped nuts on top for added texture and flavor.
Tips & tricks
For a richer flavor, you can also add a pinch of ground cardamom to the ice cream mixture before freezing.
Cost
$10