Persian Ice Cream (Bastani Sonnati)

This luxurious Persian Saffron Ice Cream (Bastani Sonnati) combines the exotic flavors of saffron, rose water, and pistachios to create a dessert that's truly extraordinary. With its vibrant golden hue and intoxicating aroma, this ice cream offers a taste experience unlike anything you'll find in typical commercial varieties. I've perfected this recipe through countless iterations, learning from my father who was a professional ice cream specialist, and I'm excited to share multiple methods so you can enjoy this incredible dessert regardless of what equipment you have available.

The first time I served this ice cream at a dinner party, my guests were completely silent for the first few bites—just closing their eyes and savoring the complex flavors. The fragrant floral notes of rose water, the earthy luxury of saffron, and the nutty crunch of pistachios combine to create something truly magical that transforms a simple dessert into a memorable experience.

Ingredients

• 2 cups whole milk: Creates the base of the ice cream. The fat content is crucial for a smooth, creamy texture.
• 1 cup heavy cream: Provides richness and helps prevent ice crystal formation. For a lighter version, you can substitute half-and-half.
• ¾ cup granulated sugar: This amount is necessary for proper texture; reducing it will result in icier ice cream.
• 3 tablespoons cornstarch: Acts as a stabilizer and thickening agent, eliminating the need for eggs.
• ¼ teaspoon ground saffron threads: The star ingredient that gives the ice cream its distinctive color and flavor. Use high-quality Persian saffron for best results.
• 2 tablespoons hot water: Used to bloom the saffron and release its color and aroma.
• 2-3 tablespoons rose water: Provides the signature floral notes. Start with less if you're new to rose water.
• ½ cup unsalted pistachios, coarsely chopped: Adds textural contrast and nutty flavor.
• ½ teaspoon vanilla extract (optional): Enhances the overall flavor profile.

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Step-by-Step Instructions (Ice Cream Maker Method)

Step 1:

Bloom the saffron - In a small bowl, grind the saffron threads into a fine powder using a mortar and pestle or the back of a spoon. Add the hot water and stir. Let it steep for at least 10 minutes to release the vibrant color and flavor. This method extracts maximum flavor from this precious spice.

Step 2:

Prepare the base mixture - In a medium saucepan, whisk together the sugar and cornstarch until well combined. Gradually whisk in the milk to avoid lumps, then add the heavy cream. Place over medium heat.

Step 3:

Cook the mixture - Stirring constantly with a wooden spoon or heat-resistant spatula, heat the mixture until it begins to thicken, about 6-8 minutes. Do not let it boil vigorously. You're looking for a gentle simmer and a consistency that coats the back of your spoon.

Step 4:

Add the flavorings - Remove the saucepan from heat. Stir in the bloomed saffron mixture (including the liquid), rose water, and vanilla extract if using. Mix well until the vibrant golden color is evenly distributed throughout the mixture.

Step 5:

Cool the base - Transfer the mixture to a bowl and cover the surface directly with plastic wrap to prevent a skin from forming. Allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight. This aging process improves the flavor and texture.

Step 6:

Churn the ice cream - Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions, usually 20-25 minutes. During the last 5 minutes of churning, add the chopped pistachios.

Step 7:

Freeze until firm - Transfer the churned ice cream to a freezer-safe container. Press a piece of parchment paper directly onto the surface to prevent ice crystals from forming. Cover with a lid and freeze for at least 4 hours until firm.

Step 8:

Serve with flair - Allow the ice cream to sit at room temperature for 5 minutes before scooping to achieve the perfect serving consistency. Garnish with additional chopped pistachios and perhaps a tiny pinch of saffron threads for an elegant presentation.

No-Churn Method (Using Heavy Cream and Condensed Milk)

1. Bloom the saffron as in the main recipe.
2. Prepare the base - In a large bowl, whip 2 cups of cold heavy cream until stiff peaks form. This will take about 3-4 minutes with an electric mixer.
3. Make the flavor base - In a separate bowl, combine one 14-oz can of sweetened condensed milk with the bloomed saffron mixture and rose water.
4. Combine the mixtures - Gently fold the condensed milk mixture into the whipped cream until evenly distributed, being careful not to deflate the cream too much. Fold in the chopped pistachios.
5. Freeze the ice cream - Transfer the mixture to a freezer-safe container, cover, and freeze for at least 6 hours or overnight.

Quick Method (Using Store-Bought Vanilla Ice Cream)

1. Bloom the saffron as in the main recipe.
2. Prepare the ice cream - Allow 1 quart of high-quality vanilla ice cream to soften at room temperature for about 15-20 minutes.
3. Add the flavorings - Transfer the softened ice cream to a large bowl. Add the bloomed saffron mixture, rose water, and chopped pistachios.
4. Mix and refreeze - Fold everything together until well combined. Return to the original container or a freezer-safe dish, and freeze until firm, at least 2 hours.

The Magic of Saffron

Saffron is the world's most expensive spice, derived from the stigmas of crocus flowers. Each flower produces only three stigmas, which must be handpicked and carefully dried. This labor-intensive process explains its high cost, but the intense flavor means a little goes a long way. For this ice cream, proper blooming of the saffron is essential to extract its full color and flavor.

Rose Water: Finding the Balance

Rose water can be polarizing—some people find it too perfumy if used in large amounts. I recommend starting with a smaller quantity (perhaps 1½ tablespoons) if you're new to cooking with it, then adjusting to taste in future batches. The rose water should complement the saffron rather than overwhelming it.

Serving Traditions

In Iran, Bastani is often served between two thin wafers, similar to an ice cream sandwich, or alongside Faludeh, a frozen dessert made with rice noodles and rose water. For an authentic experience, you could also serve the ice cream topped with a sprinkle of crushed dried rose petals, a drizzle of honey, or additional chopped pistachios.

I learned through trial and error that adding the saffron-infused water to the hot base, rather than the cold mix, intensifies both the color and flavor. This seemingly small change makes a remarkable difference in the final product!

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After making this ice cream countless times, I've discovered that allowing the base to "age" in the refrigerator overnight, rather than just for a few hours, noticeably improves the final texture and flavor development. This extra time allows the saffron and rose water to fully permeate the mixture, resulting in a more balanced and nuanced taste experience.

This Persian Saffron Ice Cream is more than just a dessert—it's a celebration of flavors that have been cherished for centuries. Whether you make it using traditional methods or one of the simplified approaches, the unique combination of saffron, rose water, and pistachios creates a truly special treat that will transport you to the vibrant culinary world of Persia with every spoonful.

Frequently Asked Questions

→ Can I make this ice cream without an ice cream maker?

Yes! For a no-churn version, whip 2 cups of cold heavy cream until stiff peaks form. In a separate bowl, mix the cooled saffron-milk mixture, then gently fold in the whipped cream. Freeze for 6 hours or overnight, stirring once or twice during freezing.

→ What is rose water and where can I find it?

Rose water is a flavored water made by steeping rose petals. It's available at Middle Eastern or international grocery stores, specialty food shops, or online. Look for food-grade rose water without artificial ingredients.

→ Can I substitute the saffron with something else?

Saffron gives this ice cream its distinctive flavor and color. While there's no perfect substitute, you could try a pinch of turmeric for color and a drop of cardamom for flavor, though the taste will be different from traditional Bastani.

→ Why do you add cornstarch to the ice cream base?

Cornstarch helps create a smoother texture in the ice cream and prevents ice crystal formation. It acts as a stabilizer, especially helpful when making homemade ice cream without commercial additives.

→ How long will this ice cream keep in the freezer?

When stored properly in an airtight container with parchment paper placed directly on the surface, this ice cream will keep for up to 2 weeks in the freezer, though the texture is best within the first week.