Saffron Ice Cream
Saffron Ice Cream, also known as Bastani Akbar Mashti, is a traditional and popular Iranian ice cream known for its unique flavor and color, derived from saffron. Complemented by the essence of rose water and the crunch of pistachios.
It is traditionally served between two thin wafers to make ice cream sandwiches, but it is also delicious on its own in a bowl.
Here is a no-churn version of Persian saffron ice cream that you can easily make at home.
Yield: Serves 8
- 1.66 L vanilla ice cream
- 3/4 cup whipping cream 35%
- 1/3 cup slivered pistachios
- 1/4 teaspoon ground saffron
- 2 tablespoons rosewater
Dissolve ground saffron in 1 tablespoon of boiling water and set aside (click for How to Use Saffron).
Cover a shallow 11x9-inch cookie sheet (or a shallow flat dish) with aluminum foil and pour a layer of whipping cream (about 1/4-inch thick). Place it in the freezer until it hardens, at least 3 hours.
Remove ice cream from freezer and let it stands at room temperature for 30 minutes or until softened.
Add the dissolved saffron, rosewater, and pistachios to softened ice cream. Mix well.
Remove the whipping cream from freezer and break it into small pieces.
Add the whipping cream pieces to the ice cream and stir well.
Place the saffron ice cream in an airtight plastic container. Return to the freezer and let stand overnight for the best result.
Note: All photos and content are copyright protected. Please do not use my photos without prior written permission. If you want to share this recipe, please simply link back to this post for the recipe. Thanks!
Recipes You Might Like
This dessert is great. I'm loving this :)
I love this one.