Bastani Sonnati (Persian Saffron and Pistachio Ice Cream)
Local name: بستنی سنتی
In short: Creamy homemade ice cream scented with saffron and rose water, studded with pistachios and served in scoops or between wafers. It takes about 45 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 20 min
- Resting
- 8 h
- Total
- 45 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 375 kcal
Bastani sonnati, the traditional Persian ice cream, is made with saffron, rose water and pistachios, and often has small frozen chunks of cream in it. It is the dessert of hot afternoons, scooped into cups or pressed between two thin wafers. This custard-based version needs an ice cream maker, but it gives a smooth, rich result with a pale golden color. Keep the rose water in the background.
Instructions
- Heat the milk, cream and half of the sugar in a saucepan over medium heat until steaming, but not boiling.
- Whisk the egg yolks with the remaining sugar and the salt for 2 minutes, until pale. Slowly pour in about 1 cup of the hot milk while whisking, then pour everything back into the saucepan.
- Cook over low heat, stirring constantly with a spatula, for 6 to 8 minutes, until the custard coats the back of a spoon and reaches 77 to 80°C (170 to 175°F). Do not let it boil.
- Strain into a bowl, stir in the saffron water and let it cool for 30 minutes. Add the rose water, cover and chill for at least 4 hours, ideally overnight.
- Churn in an ice cream maker for 20 to 25 minutes, until it looks like soft-serve. Fold in the pistachios and the frozen cream chunks, if using.
- Transfer to a lidded container and freeze for 3 to 4 hours, until firm. Let it soften for 10 minutes, then scoop and top with extra pistachios.
Tips
- No ice cream maker? Freeze the chilled custard in a shallow container, beating it with a whisk or hand mixer every 45 minutes for 3 hours to break up the ice crystals.
- Add the rose water only after the custard has cooled, because heat dulls its perfume. Traditional versions use salep (ground orchid root) for a stretchy texture, which is hard to find, and the egg yolks do the job here.
Questions and answers
What gives Persian ice cream its distinctive texture?
Traditional recipes use salep or frozen cream to give a dense, slightly chewy scoop. This custard version gets its rich, smooth body from egg yolks and cream.
Can I make bastani sonnati without eggs?
Yes. Thicken the milk with 2 tbsp cornstarch dissolved in a little cold milk, cook until thick, cool, then add the cream, saffron and rose water and churn as usual.
How long does homemade ice cream keep?
It is best within 1 week. Press parchment paper onto the surface before closing the lid, and let it soften for 10 minutes before scooping.
How long does it take to make Bastani Sonnati (Persian Saffron and Pistachio Ice Cream)?
About 45 min in total: 25 min of preparation and 20 min of cooking.
How many calories are in Bastani Sonnati (Persian Saffron and Pistachio Ice Cream)?
About 375 kcal per serving, with 7 g of protein, 32 g of carbohydrates and 25 g of fat. These values are estimates.
Nutrition per serving
| Calories | 375 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 32 g |
| Fat | 25 g |
| Fiber | 1 g |
| Sugar | 30 g |
| Sodium | 70 mg |
Estimated values, calculated from the ingredients.
