Persian Saffron Ice Cream

This Persian saffron ice cream is insanely delicious. The combination of saffron, rose water and pistachios is so fragrant and irresistible. Whether you have an ice cream maker or not, I share different ways to make this amazing dessert.

Saffron Ice Cream

Known as Bastani Sonnati in Farsi language, saffron ice cream is one of the best Persian desserts ever. If you love ice cream, you MUST try this, it's life changing! It is similar to rose ice cream, but with the addition of saffron, has its own distinct taste.

My father was a professional ice cream specialist, so I learned to appreciate what is good quality ice cream since childhood. And this Persian ice cream is an all-time family favorite. I've made it a zillion times but have also found some easier methods for you.

Recipe Highlights

• Three ways to make it. One ice cream maker method and two easier ways to make without an ice cream maker.
• No eggs. Some recipes use eggs to make the ice cream base. I have tried that, but did not like the eggy flavor. Instead I use corn starch which is much easier.
• Many Variations. I share a cool trick to make it healthier and other ways to adapt this recipe to your dietary needs. 
• This ice cream is vegetarian, gluten free, egg free, low sodium and soy free.

Ingredient Notes

• Saffron: I use high quality Persian saffron, which has an intense color and flavor. Grind it into a fine powder and dissolve it in hot water or ice cubes. Read more: Saffron Tea.
• Rose Water: Good quality rosewater should smell intensely fragrant. Cortas is a commonly available brand. If you've never used rosewater, start with a small amount and increase it as per taste.
• Sugar: This is very important for the smooth texture of ice cream. Don't lower the amount of sugar or it will not turn out smooth. You can substitute it with maple syrup or ½ cup honey, but it may impart mild flavors.
• Fat: Optimal amount of fat will give you a creamy and smooth ice cream without ice crystals. So, we need to use whole milk and heavy cream or half-and-half. For healthier substitutes check below.
• Thickening Agent: I use corn starch for this and it works very well. Traditional recipes use sahlab (starchy flour from orchid tubers) and mastic (a tree resin) to thicken and stabilize the mixture.
• Gelatin: I've not used this, but some people use it to improve the texture. You need a teaspoon of gelatin per quart of the ice cream mixture. Follow the specific instructions for using gelatin.

No Churn Saffron Ice Cream

• Using Ready Made Ice Cream: The easiest and quickest way to do this is to combine store bought vanilla ice cream (slightly thawed) with saffron infused rose water and pistachios. Freeze and serve.
• Using Cream and Condensed Milk: Whip 2 cups of heavy cream until stiff peaks. Gradually fold in a can of condensed milk. Stir in saffron-rose water and pistachios. Freeze the mixture.

What is the Best Ice Cream Method

• The ice cream maker method will give you the best results. The machine churns the mixture as it gradually freezes, while incorporating air into it. This makes the ice cream more creamy, fluffy and prevents ice crystal formation.
• The next in rank would be the cream with condensed milk recipe. Some air is incorporated while whipping the cream but this recipe uses more cream and sugar per serving of ice cream.
• Using readymade ice cream may be the easiest method. But when you soften the ice cream and stir in the saffron-rose water, you will lose some of the incorporated air. This can result in less creamy ice cream and more ice crystals. 

Serving Suggestions

Thaw the ice cream slightly at room temperature or in refrigerator to soften its texture before scooping it out. 

• Traditional Style: Serve the ice cream topped with cream chunks. This treat holds a special place in Persian culture. It's a common sight to see families enjoying it with faludeh (Persian rose water sorbet with rice noodles).
• Ice Cream Sandwich: My family loves to enjoy it this way. Simply soften the ice cream and spread it in a thick layer between firm waffles cookies. Roll the sides of the ice cream sandwich in pistachios and then freeze it. Let it thaw a few minutes before enjoying it.
• Other ways: Enjoy it in a cone, waffle cup, as an ice cream float or create a sundae! 

Equipment

• Ice Cream Maker: If you love ice cream, definitely invest in one. There are many options available with a wide range of prices and features. I use a model that has a built-in compressor that does not require chilling the mixture overnight. 
• Ice Cream Container: I like to use Tovolo double-walled containers that keeps it softer and minimizes ice crystal formation.

More Ice Cream Recipes

• Pistachio Gelato
• Hazelnut Gelato
• Maple Ice Cream
• Green Tea Ice Cream

★ DID YOU MAKE THIS RECIPE? PLEASE COMMENT AND GIVE IT A STAR RATING BELOW!

5 from 8 votes

Persian Ice Cream (Bastani Sonnati)

This Persian saffron ice cream is incredibly delicious. The combination of saffron, rose water, cream, milk and pistachios is so fragrant and irresistible. An easy treat to please a crowd!

Prep Time10 minutes mins

Cook Time10 minutes mins

Chilling, Churning, & Freezing time4 hours hrs

1x2x3x

Print SaveSaved!

Course :Dessert

Cuisine :Persian

Servings: 12 portions

Calories: 217kcal

Author: Roxana Begum

Ingredients

• ▢ ½ teaspoon saffron threads
• ▢ 1 pinch salt
• ▢ 2 tablespoons rose water
• ▢ 1½ tablespoons corn starch
• ▢ 1½ cups whole milk
• ▢ ¾ cup sugar
• ▢ 2 cups heavy cream
• ▢ 1 teaspoon vanilla extract optional
• ▢ 3 tablespoons pistachios unsalted, chopped or slivered

Optional

• ▢ Waffle Cookies
• ▢ Rose Petals

Equipment

• ▢
  Mortar and Pestle
• ▢
  Ice Cream Maker

Cook ModePrevent your screen from going dark

Instructions

• Using a small mortar and pestle, grind the saffron with a pinch of salt until it is a fine powder. Dissolve it in rose water and let it soak for 15 to 20 minutes.
  
• In a small bowl, combine corn starch with ½ cup milk and stir well until smooth. Take the remaining milk and sugar in a large saucepan and bring it to a boil over medium high heat.
  
• Lower the heat and whisk in the corn starch-milk mixture, stirring constantly. Simmer until it reaches a thin custard consistency or coats the back of a spoon.
  
• Take the pan off the heat and let it cool on an ice bath. Stir in heavy cream, saffron-rose water and vanilla, until well combined. Chill the mixture overnight in refrigerator or over an ice bath (by setting the saucepan in a larger bowl partially filled with ice and water).
  
• Freeze the mixture in your ice cream maker according to the manufacturer's instructions. Add the pistachios in the end when the ice cream starts to set. Top with cream chunks (see note below).
  

Notes

1. Frozen Cream Pieces (Optional): Persian saffron ice cream often has chunks of frozen cream in it. To make this, simply pour heavy cream in a thin layer over a flat plate that has been lined with parchment paper. Place the plate in the freezer and let the cream freeze until hard. Then break the cream crust into ½ inch pieces and add it along with the pistachios or on top of scooped ice cream.
2. Storage: Place a piece of parchment paper on top of the ice cream and store in an airtight container to prevent ice crystal formation. If possible, store it in the door section of your freezer as the temperature there is a slightly warmer.
3. For easy no-churn ice cream, scroll up the page to the blog post. Other variations below this recipe.

Nutrition

Serving: 0.5Cup | Calories: 217kcal | Carbohydrates: 16g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 48mg | Sodium: 26mg | Potassium: 103mg | Fiber: 0.2g | Sugar: 15g | Vitamin A: 640IU | Vitamin C: 0.3mg | Calcium: 66mg | Iron: 0.1mg

Did you make this recipe?I would love to know about it. Tag me @thedeliciouscrescent.

Variations

• Vegan/Dairy Free: Instead of milk and heavy cream try full fat coconut milk and coconut cream. Blend milk with walnuts as I suggest below.
• Refined Sugar Free: Use ½ cup honey instead of sugar.
• Flavor Twist: Try almonds or walnuts instead of pistachios.
• Healthier: 
  • Use only one cup of cream. Combine 2 cups of milk with 1 cup of walnuts and blend at high speed until very smooth. Strain it through a nut bag or a colander lined with layers of cheese cloth. I've used this method for my banana ice cream.
  • Try maple syrup or honey instead of sugar. These sweeteners do contain sugar, but provide a small amount of other nutrients. If you decide to use sugar, I have found ½ cup of sugar to be sweet enough.