Bastani Sonati (Saffron and Rose Water Ice Cream) Recipe

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Pour 1/2 cup of heavy cream into a small, flat, rimmed plate or bowl and freeze until frozen solid, about 1 hour.

3. Step 3

   In a small bowl, combine 1/3 cup of milk with the cornstarch. Stir until completely smooth. Set aside.

4. Step 4

   Using a mortar and pestle , grind the saffron threads to a fine powder. Set aside.

5. Step 5

   Combine the remaining 1 1/2 cups heavy cream, the remaining 2 2/3 cups milk, sugar, mastic powder, salt, and vanilla in a large saucepan. Bring to a gentle simmer over medium-high heat, stirring frequently. Continue to cook for about 10 minutes, being sure to stir the mixture frequently to avoid any milk crusting on the bottom.

6. Step 6

   Reduce the flame to low when the milk starts to steam. Do not boil.

7. Step 7

   Add the ground saffron and rosewater, stirring to combine. The milk mixture should turn a vibrant golden color and become quite aromatic.

8. Step 8

   Stir the milk-cornstarch mixture once more and add it to the saucepan. Continue to cook over medium heat, stirring gently, until the mixture has thickened slightly, 4 to 5 minutes.

9. Step 9

   Transfer to a medium shallow bowl. Let cool to room temperature. Cover and refrigerate for 2 hours, or up to overnight.

10. Step 10

    Transfer the chilled milk mixture to an ice cream maker. Churn according to the manufacturer’s instructions.

11. Step 11

    Break the frozen heavy cream into 1/2-inch pieces or smaller. Add with the pistachios to the ice cream's final churning stage. Once churning is complete, the ice cream will have a soft and creamy texture, with visible pieces of pistachio and white flakes of frozen heavy cream. Alternatively, freeze the ice cream longer for a firmer texture, about 2 hours more.

12. Step 12

    Transfer the ice cream to an air-tight, freezer-safe container. Place a piece of parchment paper directly on the ice cream's surface to prevent ice crystals from forming, and freeze for long-term storage.