Persian Style Ice Cream (Bastani) – a delicious recipe with Milk, Clotted Cream, Rosewater, Sugar, Saffron, Egg Yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a non-stick pan, on medium to low heat, warm the milk and keep stirring. Add the saffron (crushed), vanilla and grapefruit zest.
2
Add the sugar and keep stirring until it dissolves. Be patient and careful not to burn the milk. Add the rosewater, keep mixing and bring the temperature to low.
3
Whisk the egg yolks, pour the eggs into the mixture and whisk quickly so the mixture unifies and the egg doesn't cook separately.
4
Refrigerate for an hour. Combine clotted cream to the custard mix. Mix in the pistachio nuts. Put in the container you would like to store it in and freeze for a half hour.
5
Mix well. Reseal and place container in a plastic bag. I don't know the science/witchcraft behind this but this stops all of my ice cream from frosting over. Freeze for at least 4 hours before serving.
939
kcal
Calories
63
g
Fat
66
g
Carbs
27
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: 3 cups Milk, 2 cups Clotted Cream, 3 tablespoons Rosewater, 1 cup Sugar, and more.
Yes, Persian Style Ice Cream (Bastani) 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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