Iran · Iran

Bastani (Persian Saffron and Rosewater Ice Cream)

Name: Bastani (Persian Saffron and Rosewater Ice Cream)
Prep time: 150 min
Cook time: 30 min
Total time: 180 min
Yield: 6 servings
Cuisine: Iran
Ingredients: whole milk 500 ml; heavy cream 250 ml; sugar 150 g; bloomed saffron 10 ml; rosewater 10 ml; vanilla extract 5 ml; egg yolks 4 pieces; shelled pistachios, chopped 80 g; saloop (orchid root) or cornstarch 4 g

A stretchy, fragrant ice cream flavored with saffron, rosewater and vanilla, studded with pistachios.

180 minutes · 6 servings · Moderate

Bastani is sold from the same street carts as bheeni, its older and looser relative, and the artisan ice cream technique matters more than the ingredients. Stretching, refreezing and stretching again is what gives the dense, elastic texture that separates it from ordinary ice cream. Rosewater is added sparingly, since it can take over very quickly.

Ingredients

whole milk500 ml
heavy cream250 ml
sugar150 g
bloomed saffron10 ml
rosewater10 ml
vanilla extract5 ml
egg yolks4 pieces
shelled pistachios, chopped80 g
saloop (orchid root) or cornstarch4 g

Directions

1
Heat milk, cream and bloomed saffron to a simmer 5 minutes; remove from heat.
milk is deeply yellow
2
Whisk yolks and sugar; slowly temper with the warm milk; return to pan and cook to 78°C until thickened.
custard coats the back of a spoon
3
Strain through a fine sieve; chill 4 hours until fully cold.
4
Churn in ice cream maker; add rosewater, vanilla and saloop in the last 5 minutes.
5
Fold in pistachios; freeze 2 hours until firm.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content