Bastani Sonnati

Bastani sonnati is Iran's traditional ice cream: a rich saffron and rosewater custard studded with pistachios and chunks of clotted cream.

TIME BREAKDOWN
Prep: 9h
Cook: 15 min
Total: 9 hours 15 minutes
Vegetarian
✅
Nuts
✅
Serves
6 people
Difficulty
Medium

Ingredients

  • 500ml whole milk
  • 300ml double cream
  • 150g caster sugar
  • 5 egg yolks
  • ¾ tsp saffron threads, ground and steeped in 3 tbsp hot water
  • 2 tbsp rosewater
  • 60g unsalted pistachios, roughly chopped
  • 100g clotted cream, cut into small chunks

Method

  1. Heat the milk and cream in a pan until steaming but not boiling.

  2. Whisk the egg yolks and sugar until pale. Slowly pour in the hot milk, whisking constantly.

  3. Return to the pan and cook over a low heat, stirring, for 8-10 minutes to 80°C, until thick enough to coat the back of a spoon. Do not boil.

  4. Strain into a bowl, stir in the saffron water and rosewater and cool. Chill for at least 4 hours.

  5. Churn in an ice cream machine. Without a machine, freeze in a shallow tub, whisking well every 45 minutes 3-4 times.

  6. Fold in the pistachios and clotted cream, transfer to a container and freeze for at least 4 hours before serving.