Bastani Sonnati Persian Saffron Ice Cream
Bastani Sonnati is a classic Persian saffron ice cream with delectable flavors of rosewater and cardamom. This is an easy no churn ice cream that doesn't require an ice cream maker.
Prep Time20 minutes mins
Freezing8 hours hrs
Total Time8 hours hrs 20 minutes mins
Course: Dessert
Cuisine: Persian
Servings: 8 servings
Calories: 408kcal
- ½ tsp saffron threads
- ice cubes
- 1 can sweetened condensed milk 14 oz.
- 1 tablespoon rosewater
- ½ teaspoon ground cardamom
- 2 cups heavy cream
- ½ cup raw unsalted pistachios chopped
Grind the saffron using a small pestle and mortar. Sprinkle it over 2-3 ice cubes in a small bowl and leave it at room temperature to melt. This will be your bloomed saffron.
In a bowl, mix the sweetened condensed milk with bloomed saffron, rosewater and ground cardamom using a spoon. Set aside.
Whip the cold heavy cream in a large bowl using an electric mixer until stiff peaks form.
Using a spatula, gently fold in the sweetened condensed milk mixture.
Fold in the chopped pistachios gently. You can use a spatula for this step.
Transfer the ice cream to a 9x5 loaf pan and top with more pistachios if desired. Cover with a plastic wrap and freeze for 8 hours.
To serve, let the saffron ice cream sit at room temperature for 2 to 4 minutes. Scoop out Persian saffron ice cream and serve.
- Dairy free heavy cream and sweetened condensed milk won't work for this recipe.
- Store the leftovers in the same container (covered with a plastic wrap) or in a freezer safe container for up to a week.
Calories: 408kcal | Carbohydrates: 31g | Protein: 7g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 98mg | Sodium: 86mg | Potassium: 307mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1039IU | Vitamin C: 2mg | Calcium: 187mg | Iron: 1mg