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
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 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.
Step 2
Pour heavy cream into a bowl and whip with a hand mixer or whisk until soft peaks form, about 2–3 minutes.
Step 3
Fold in condensed milk, rose water, and the saffron-infused milk until fully combined.
Step 4
Gently fold in half the chopped pistachios, reserving the rest as garnish.
Step 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.
Step 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
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
