Bastani Sonati (Saffron and Rose Water Ice Cream) Recipe

Bastani Sonati (Saffron and Rose Water Ice Cream) Recipe

Persian ice cream (bastani sonati) is flavored with saffron, rose water, and mastic, for a cooling, warm weather treat all summer long.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 6 persons



  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.