Bastani is Persian ice cream flavored with saffron and rose water and often studded with pistachios and frozen cream pieces. Serve it with faloodeh.
Bastani Sonnati (Persian Saffron Rose Ice Cream)
Dessert
Ice cream frozen desserts
Vanilla: Extract
Medium
Your note
Edit
Bastani is a fragrant golden Persian ice cream with saffron, rose water, pistachio and little chewy chunks of frozen cream. It is lightly thickened with cornstarch. Makes 1 quart in about 9 hr 50 min.
Prep
25 min
Cook
25 min
Cooling
9 hr
Total
9 hr 50 min
Servings
8
Diet
Gluten free
Ingredients
Adjust yield
servings
Half or one-and-a-half batches fit most 1.5-2 quart ice cream makers; churn in batches if yours is small.
- 1 pinch (1 g)saffron threads, ground with a pinch of salt
- 2 tbsp (30 ml)rose water
- 1 ½ cups (360 ml)whole milk
- 1 ½ tbsp (12 g)cornstarch
- ¾ cup (150 g)granulated sugar
- 2 cups (480 ml)heavy cream, cold, for the base
- 1 tsp (5 ml)vanilla extract
- ¼ cup (30 g)unsalted pistachios, chopped
- ½ cup (120 ml)heavy cream, for the frozen cream pieces
Fresh ingredient guides
Baking tools for this recipe
Instructions
- Make the frozen cream first: spread 120 ml cream in a thin layer on a parchment-lined small tray and freeze until hard, at least 3 hours. Break into small pieces.
- Grind the saffron with a pinch of salt to a fine powder and stir into the rose water. Let it bloom 20 minutes.
- Whisk the cornstarch into 80 ml of the milk until smooth. Heat the remaining milk and the sugar until it boils.
- Whisk in the cornstarch mixture and simmer, stirring, 2 minutes until slightly thickened. Cool over an ice bath.
- Stir in the cold cream, saffron rose water and vanilla. Chill at least 4 hours or overnight.
- Churn in an ice cream maker per its directions. Add the pistachios and frozen cream pieces in the last minute of churning.
- Transfer to a freezer container and freeze at least 3 hours. Soften 5 minutes before scooping.
Tips
- Go easy on rose water; it can overwhelm saffron.
- Use real saffron threads and let them bloom.
- Good with faloodeh.
Made this?
Log it to keep your bakes, ratings and notes together in My Kitchen.
Be the first to share one.
How did it turn out?
Recipe FAQ
How long does it take to make bastani sonnati (persian saffron rose ice cream)?
Plan on 25 minutes of prep and 25 minutes of cooking, plus 9 hours to chill. The recipe makes 1 quart (8 servings).
How should I store bastani sonnati (persian saffron rose ice cream)?
Freeze up to 2 weeks in an airtight container.
Can I make bastani sonnati (persian saffron rose ice cream) ahead?
Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.
Can I use a different form of vanilla?
Yes. This recipe uses 1 tsp vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.
Estimated · per serving
Nutrition
Per serving = 1 of 8 servings this recipe makes.
382
Calories / serving
29.9g
Fat
25.5g
Carbs
4.0g
Protein
23.6g
Sugar
Whole recipe (8 servings): ~3056 cal · 239g fat · 204g carbs · 32g protein · 189g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
Made with VanillaGoods
Browse available VanillaGoods products below. Check each product's origin and form against the ingredient list; these recommendations do not change the recipe's quantities or preparation method.
Recipe Rating
0 commentsNo comments yet — be the first to share how this turned out for you.
Leave a comment