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.

Bastani (persian Rosewater Ice Cream)

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

  1. 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.
  2. 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.
  3. Stir in the rosewater, then pour the mixture into a shallow dish. Cover and place in the freezer.
  4. 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.
  5. Stir in the chopped pistachios and almonds. Cover and freeze for at least 4 hours or overnight.
  6. 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