Persian Saffron Ice Cream (Bastani)

Ingredients

• 500ml milk
• 300ml double cream
• 150g sugar
• 3 egg yolks
• Pinch of saffron in 2 tbsp warm water
• 2 tbsp rose water
• 100g chopped pistachios
• 100ml extra cream, frozen and broken into chunks

Instructions

1. Warm the milk and cream until steaming.
2. Whisk the yolks and sugar; pour in the warm milk gradually.
3. Return to the pan and cook stirring until it coats the back of a spoon.
4. Stir in saffron water and rose water; cool.
5. Churn in an ice cream machine, or freeze in a tub, whisking every 30 minutes.
6. Fold in pistachios and frozen cream chunks just before fully set.
7. Freeze 4 hours.

Serving suggestions

• Serve in scoops with more pistachios on top.

Storage & reheating

Keeps 2 weeks in the freezer.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions