Bastani Sonnati — Persian Saffron Ice Cream
Creamy saffron and rose water ice cream studded with pistachios — no churn needed. Freeze in 2–3 hours or overnight for a silky, restaurant-quality Persian dessert that tastes like a special occasion.
- Total time
- 15 min
- Servings
- 4
- Calories
- 420
- Protein
- 6g
Ingredients
- 1 cup heavy cream
- 1 cup sweetened condensed milk
- ¼ tsp saffron threads
- 1 tbsp rose water
- ½ cup pistachios, roasted and chopped
- 2 tbsp whole milk
Instructions
- 1
Heat 2 tbsp whole milk in a small saucepan over medium until steaming. Add saffron threads, remove from heat, and let steep 5 minutes until water turns golden.
- 2
Pour heavy cream into a bowl and whip with a hand mixer or whisk until soft peaks form, about 2–3 minutes.
- 3
Fold in condensed milk, rose water, and the saffron-infused milk until fully combined.
- 4
Gently fold in half the chopped pistachios, reserving the rest as garnish.
- 5
Pour into a freezer-safe container or loaf pan, cover, and freeze 2–3 hours until soft-serve texture, or overnight for scoopable firmness.
- 6
Scoop into bowls or cones, top with reserved pistachios, and serve immediately.
Tools you’ll need
- small saucepan
- mixing bowl
- hand mixer or whisk
- freezer-safe container or loaf pan
- ice cream scoop
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