Traditional Persian bastani with saffron, rosewater, and pistachios. This luxurious frozen dessert features aromatic saffron threads and the delicate perfume of rosewater, creating an elegant Middle Eastern treat.
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11 items
Grind the saffron threads into a fine powder using a mortar and pestle, then steep in hot water for 15 minutes to
Heat the whole milk and heavy cream in a medium saucepan over medium heat until it just begins to steam and small bubbles form at the edges
Whisk the egg yolks with granulated sugar and salt in a medium bowl until pale yellow and slightly thickened
Slowly pour half of the hot milk mixture into the egg yolks while whisking constantly to the eggs
Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon until the custard thickens enough to coat the back of the spoon
Remove from heat and immediately strain the custard through a fine-mesh sieve into a clean bowl
Stir in the saffron with its liquid, rosewater, and vanilla extract until evenly distributed
Cover the custard with plastic wrap pressed directly onto the surface to prevent skin formation and refrigerate until completely chilled
Pour the chilled custard into an ice cream maker and churn according to manufacturer instructions until thick and creamy
During the last 2 minutes of churning, add the chopped shelled pistachios and grated frozen clotted cream if using
Transfer the ice cream to a freezer-safe container, cover with parchment paper pressed to the surface, then seal with a lid and freeze until firm
Remove from freezer 5 minutes before serving to soften slightly, then scoop and garnish with additional shelled pistachios
