When you say ‘bastani‘ in farsi, it specifically means this saffron rose ice cream. It is usually served between wafers as an ice cream sandwich, and you can find it everywhere during the summertime.
There are two main frozen Iranian treats: bastani and faloodeh. Both are flavored with rose water, but couldn’t be more different. Bastani is ice cream, and faloodeh is a cross between a sorbet and a granita.
🌟Why you’ll love this recipe
🧾Ingredients in this recipe
See the recipe card for full information on ingredients and quantities.
👩🍳How to Make This Recipe
Put the bowl of your ice cream maker in the freezer overnight. The next day, whisk the yolks and sugar together in a small bowl until pale yellow. Meanwhile, warm the milk, rose water, and vanilla until it just lightly simmers.
Temper the egg/sugar mixture with the milk/vanilla mixture.
Return to the sauce pan and cook until thickened, stirring slowly and constantly. It should get to 170F and you can check it with an instant-read thermometer. Then, remove the pot from the heat.
Grind up and/or break the saffron threads and add them into the mixture. Also add the cream. Chill in the refrigerator overnight.
The next day, add your chilled ice cream to the ice cream maker. Churn (stir setting) until it is the thickness of soft serve ice cream, 18-22 minutes. While churning, you can add pistachios if that is your preference.
Transfer to a container you can freeze, cover with parchment paper (optional), and freeze at least 4 hours. Covering with parchment paper keeps the top of the ice cream smooth and from hardening too much. You can also use a sealable container.
Want more saffron or rose flavor?
For more saffron, add an extra 1/4 teaspoon of saffron. For more rose add a few drops of rose extract. Do not add more rose water or it will change the consistency of the ice cream.
To serve, either scoop the Persian ice cream into a bowl, onto a cone, or turn them into ice cream sandwiches.
These flavorless wafers are the closest thing I could find to what my family enjoyed while they were in Iran, but they only come in sheets. Here is a thinner version. Use a 3-inch cookie cutter to get them into the right sized circles.
🍨 Related Recipes
Whether you’re looking for ice cream or more Persian recipes, I’ve got you covered. But in the meantime, here are some of my favorite treats:
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Bastani (Persian Saffron Rose Ice Cream)
Print Recipe SaveIngredients
- 5 large egg yolks
- 1/2 cup sugar
- 1 1/2 cups whole milk
- 1 tsp vanilla extract
- 1/4 cup rose water
- 1/2 tsp saffron
- 1 1/2 cups heavy cream
- pistachios optional
Instructions
- Put the bowl of your ice cream maker in the freezer.
- Whisk the yolks and sugar together until pale yellow.
- Warm the milk, rose water, and vanilla until it just lightly simmers.
- Temper the egg/sugar mixture with the milk/vanilla mixture.
- Return to the sauce pan and cook until thickened, stirring slowly and constantly. It should get to 170F.
- Remove from heat. Add the broken down or ground saffron into the mixture. Add the cream. Chill in the refrigerator overnight.
- The next day, add your chilled ice cream to the ice cream maker. Churn (stir setting) until it is the thickness of soft serve ice cream, 18-22 minutes. While churning, you can add pistachios if that is your preference.
- Transfer to a container you can freeze, cover with parchment paper (optional), and freeze at least 4 hours.
I’m not trying to be dramatic but this is the best ice cream I’ve ever had.
You just made my day, Rachel. Thank you for sharing!