Make Ahead

Persian Style Ice CreamĀ (Bastani)

June 19, 2013
0 Ratings
  • Serves 8
Author Notes

I love desserts but don't have the sweetest tooth. I find that desserts and puddings from the East aren't always about the sugar kick . This is my take on a lovely Persian classic. The recipe does need a little tenderness and patience but well worth it and easier if you make it a second time round.

If you do have a sweet tooth a drizzle of pomegranate molasses will do the job.

N.B I know clotted cream is a British thing; they do sell it at Whole Foods though. —Nikkita Flavius-Gottschalk

What You'll Need
  • 3 cups Milk
  • 2 cups Clotted Cream
  • 3 tablespoons Rosewater
  • 1 cup Sugar
  • 1 teaspoon Saffron
  • 6 Egg Yolks
  • 1 cup Pistachio Nuts
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Zest of a Pink Grapefruit
  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.

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