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Saffiraco - In blog
Saffron ice cream, known as bastani sonnati, is one of the most iconic desserts of Iran. Rich, creamy, and perfumed with saffron and rosewater, it brings together the elegance of Persian flavors and the joy of summer memories.
Ingredients:
Whole milk: 2 cups
Heavy cream: 1 cup
Sugar: ½ cup
Egg yolks: 2
Ground saffron: ½ teaspoon (dissolved in hot water)
Rosewater: 1 tablespoon (optional)
Cardamom powder: a pinch
Chopped pistachios for garnish
Instructions:
Steep the saffron: Mix ground saffron with a bit of boiling water and let it release its color and aroma.
Whisk yolks and sugar: Beat together until pale and creamy.
Heat the milk: Warm the milk over low heat, then slowly add the egg mixture while stirring.
Add cream and flavorings: Once slightly thickened, stir in cream, saffron water, rosewater, and cardamom.
Cool and freeze: Let it cool, pour into a metal container, and freeze. Stir every 30 minutes to break ice crystals for a smooth, stretchy texture.
Serve: Garnish with pistachios before serving.
Golden tip: The secret to a vibrant color and rich aroma lies in using premium saffron — preferably Super Negin. Stirring the mixture regularly while freezing ensures a creamy, elastic texture.
