The classic Iranian ice cream, dense and fragrant, made with saffron, rose water, salep, pistachios, and thin shards of frozen cream.
Ingredients
- 300 ml whole milk
- 100 ml heavy cream
- 85 g granulated sugar
- 20 ml food-grade rose water
- 25 g unsalted shelled pistachios
- 3 g pure salep powder
- 1 pinch saffron threads
Method
- Pour the heavy cream onto a small baking sheet or a shallow dish lined with parchment paper. Spread it into a very thin layer, then place it in the freezer until completely hard.
- Place the saffron threads in a small mortar and gently grind them to a powder. Dissolve them in a small spoonful of warm milk taken from the measured amount, then cover and let steep.
- Thoroughly mix the sugar and salep dry. This preliminary dispersion prevents the salep from clumping upon contact with the liquid.
- Pour the milk into a heavy-bottomed saucepan and heat gently. When it starts to steam, gradually add the sugar and salep mixture while whisking constantly.
- Continue cooking over low heat, stirring constantly, until the milk thickens slightly and coats the back of a spatula. The mixture should neither boil vigorously nor stick to the bottom of the pan.
- Remove from the heat, and stir in the saffron infusion followed by the rose water. Taste the base while still warm just to check its flavor balance, keeping in mind that the cold will mute the aromas.
- Transfer to a clean container and chill quickly over an ice bath, stirring regularly. Press a piece of plastic wrap directly onto the surface and refrigerate until completely cold.
- Coarsely chop the pistachios to keep noticeable pieces. Break the sheet of frozen cream into small, irregular shards and immediately return it to the freezer.
- Churn the thoroughly chilled base in an ice cream maker until firm and dense. Add the pistachios toward the end of churning.
- Gently fold in the frozen cream shards with a spatula, being careful not to crush them. Transfer the ice cream to a chilled container, cover directly on the surface, and let firm up in the freezer.
- Take the bastani out a few moments before serving so it regains a softer texture. Scoop into four equal portions and serve in chilled bowls, ensuring an even distribution of pistachios and cream shards.
Nutrition
Per serving
- Energy
- 241.8 kcal
- Protein
- 4.39 g
- Carbohydrate
- 27.43 g
- Fat
- 13.07 g
- Fibre
- 0.7 g
- Calcium
- 87.92 mg
- Iron
- 0.41 mg
- Magnesium
- 17.54 mg
