Bastani (Persian Rose Water, Saffron And Pistachio Ice Cream) – a delicious recipe with milk, heavy cream, egg yolks, sugar, pistachio nuts, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium thick-bottomed bot, slowly heat the milk to boiling while stirring. Add the vanilla extract and saffron. Continue to cook on low heat, stirring occasionally while doing the next step.
2
Beat the egg yolks with the sugar until smooth and foamy. Very carefully and slowly, pour the egg/sugar mixture into the milk. Make sure to stir it rapidly with a fork or use a whisk while pouring (or you will end up with scrambled eggs in the ice cream!).
3
Continue heating the mixture on low heat while stirring constantly with a wooden spoon until thickened (it should be foamy and coat the spoon).
4
Pour the custard mixture into a bowl, and refrigerate until well chilled.
5
Once cold, stir in the cream, rose water or extract, and chopped pistachios.
6
Churn in an ice cream maker until finished (or, stick in the freezer and vigorously stir every 30 minutes or so to break up the ice crystals, until it is homogenous and frozen).
1193
kcal
Calories
72
g
Fat
112
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups whole milk or 2 cups 2% low-fat milk, 2 1/2 cups heavy cream or 2 1/2 cups half-and-half, 6 -8 egg yolks, 2 cups sugar, and more.
Yes, Bastani (Persian Rose Water, Saffron And Pistachio Ice Cream) falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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