This ice cream recipe is one of the traditional Persian ice cream flavors. In Iran it’s called “bastani sonati”, which translates into traditional ice cream. The predominant flavors are saffron and rose water. The combination of these two flavors is incredible and it is repeated in many different Persian desserts. The saffron threads have a subtle floral flavor and when brewed, give the ice cream its beautiful golden color. Rose water is also very floral and helps enhance the saffron flavor.
This recipe is prepared with a custard base, which makes the ice cream velvety and gives it a richer flavor. Adding a dash of guar gum to the base prevents the formation of large water crystals while freezing and makes the ice cream more creamy. However, adding too much guar gum will make the ice cream very gummy.
The toasted pistachios add a nutty flavor and the crunch is the perfect contrast to the creaminess of the ice cream. The final ingredient that is only found in the most traditional recipes is chunks of frozen clotted cream. Since clotted cream is not readily available, I freeze a thin layer of heavy whipping cream, chop it and add it to my ice cream. The frozen cream adds another layer of texture to the ice cream. You can serve this ice cream plain or in a wafer cone or bowl.
Saffron Rose Water Ice Cream
Course: DessertsDifficulty: Medium1
pint20
minutes4
minutesFloral and velvety ice cream that is the perfect treat on hot summer days.
Ingredients
1 cup whole milk
1/2 tsp saffron threads
3 egg yolks
3/4 cup sugar
2 tbsp rose water
1 cup cream
3/4-1 cup shelled, raw, unsalted pistachios roughly chopped
1/8 tsp guar gum (optional)
1/2 cup cream (optional for frozen cream bits)
Directions
- In a medium saucepan, heat milk on medium-low until it starts to simmer.
- Add saffron and simmer on low for 4-5 minutes, stirring occasionally.
- In a separate bowl, beat the yolks and sugar (and guar gum if using) with an electric mixer until the mixture is fluffy and light yellow in color (2-3 minutes).
- With the hand mixer running on low, very slowly drizzle a ladle full of the hot saffron milk into the egg/sugar mixture. This is to temper the eggs before adding them to the milk so they don’t scramble.
- Slowly, while whisking the milk vigorously, pour the egg mixture into the milk. It’s very important to be whisking the whole time you’re adding the eggs otherwise you will end up with saffron scrambled eggs.
- Place the saucepan back on the stove on low heat and stir with a wooden spoon until the mixture thickens and coats the back of the spoon.
- If you think you might have gotten some egg clumps, you can strain your custard at this stage, but you will lose some of your saffron threads in the process.
- Transfer the custard to a new container and place in the fridge until it has cooled completely (minimum 4 hours or overnight).
- Optional: if you want to make the frozen cream, place a piece of parchment paper or plastic wrap on a flat plate or baking dish. Pour 1/2 cup of cream in a thin and even layer. Place in the freezer until frozen. When ready to use, remove the frozen cream from the parchment paper and chop into small pieces (~1/3″).
- Once the custard has cooled, mix in the rose water and 1 cup of cream.
- Pour the ice cream mix into your ice cream maker according to the manufacturer’s instructions.
- When the ice cream is done churning, mix in the chopped pistachios (and the frozen cream if using).
- Keep frozen until ready to enjoy.
