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Bastani sonnati
Saffron rosewater ice cream
Bastani-ye sonnati (بستنی سنتی): saffron-rosewater ice cream with pistachios and frozen cream chips
On summer evenings in Tehran, queues form outside old ice-cream shops for bastani sonnati, scooped between two thin wafers or into a glass beside faloodeh. The custard is rich with egg yolks and coloured deep gold with saffron, perfumed with rosewater and studded with pistachios and little shards of frozen cream that melt on the tongue. This home version uses an ice-cream machine or a fork-and-freezer method. Chef's tip: freeze the cream chips in a thin sheet the day before, so they are hard enough to stay as separate shards when folded in.
- Total time
- 60 min
- Difficulty
- hard
- Serves
- 8
Ingredients
For the cream chips
- ½ cup double cream
For the custard
- ½ tsp saffron threadsground with a pinch of sugar
- 2 tbsp hot water
- 2 ½ cups whole milk
- 1 cup double cream
- 6 oz caster sugar
- 1 tbsp cornflour
- 1 tsp salep powder (optional)optional, for the traditional stretch
To finish
- 3 tbsp rosewater
- 2 ½ oz pistachiosroughly chopped
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Method
0/8 doneStep 1: The day before, pour the ½ cup double cream onto a small tray lined with baking paper in a layer about 3 mm thick and freeze until solid.
5 minStep 2: Steep the ground ½ tsp saffron threads in the 2 tbsp hot water for 15 minutes until deep orange.
15 minStep 3: Heat the 2 ½ cups whole milk and 1 cup double cream in a saucepan over a medium heat until steaming with small bubbles at the edge. If using 1 tsp salep powder, whisk it into the cold milk first so it doesn't lump.
8 minStep 4: Whisk the 5 egg yolks, 6 oz caster sugar and 1 tbsp cornflour in a bowl until pale. Pour in the hot milk in a thin stream, whisking all the time, then return everything to the pan.
5 minStep 5: Cook over a low heat, stirring and scraping the bottom, for 6–8 minutes until the custard thickens enough to coat the back of a spoon and reaches 180°F. Common mistake: letting it boil, which scrambles the yolks into grains.
8 minStep 6: Strain into a bowl, stir in the saffron liquid and 3 tbsp rosewater, and cool. Cover and chill for at least 4 hours, or overnight.
5 minStep 7: Churn in an ice-cream machine until thick and soft-set. Without a machine, freeze it in a shallow box and beat it hard with a fork every 45 minutes, four times, to break up the ice crystals.
30 minStep 8: Break the frozen cream into small shards and fold them and the 2 ½ oz pistachios through the ice cream quickly, so the shards stay whole. Freeze for 2 hours until firm enough to scoop. Soften for 10 minutes in the fridge before serving.
5 min
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 6 g
- Carbs
- 32 g
- Fat
- 20 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bastani sonnati take?
- About 60 minutes in total: 30 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of double cream?
- Whipping cream, same amount (less rich; whips softer).
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
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