Arianna & Melina’s Persian Ice Cream

 (Bastani Sonnati)

Ingredients:

1/2 tsp saffron threads

1 can condensed milk

1 Tbsp rose water

1/2 tsp ground cardamom

2 cups heavy cream (35% milk fat) for whipping

1/2 cup unsalted pistachio nuts (shelled)

2 tsp dried rose petals for garnish (optional)

Method:

1. Grind the saffron strands in a mortar and pestle, then add 2 Tbsp boiling water to let the saffron flavor infuse into the water (10 minutes at minimum).

2. Mix condensed milk with rosewater, saffron-infused water, and cardamom.

3. Whip the heavy cream until you have stiff peaks of whipped cream.

4. Fold the whipped cream with the condensed milk mixture.

5. Add the overall mixture to an ice cream making machine and let it run until it cannot turn the blades anymore.

6. Remove the cooled mixture from the machine into a container and cover with crushed pistachio and rose petals.

7. Cover with plastic wrap and freeze for another two hours at least. 

• ▢ tsp saffron threads
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