Persian Ice cream, The Frozen Souvenir from Persia
After wandering around narrow alleys of Yazd and sitting under the Khajoo Bridge in Isfahan during the hot days of summer, having Persian Ice Cream or Bastani Sonnati can soothe your soul and refresh your energy.You can smell the fragrant of saffron and Persian rosewater even before receiving your order. The coldness of the Persian Ice Cream’s cup in your hand and its gorgeous yellow color are mood healers. Putting the first spoon of Persian ice cream in your mouth and letting it melt little by little evokes your senses and the sweet taste of the ice cream, along with the combination of saffron, rosewater, and pistachio makes you delighted and happy. The traditional way of serving Persian Ice Cream is by using small glazed bowls and putting the scoops of ice cream in it and garnish it with sliced pistachio. However, you also need to try ice cream cones and sandwich ice cream, which add extra deliciousness to your frozen dessert.
Servings: 4 persons
Calories: 332kcal
Ingredients
- Goat milk: 1 cup 168 cal
- Heavy cream: 1 cup 196 cal
- Egg yolk: 4 250 cal
- Rosewater: 1 tbsp 15 cal
- Ground saffron: ⅓ tsp 1.5 cal
- Sugar: ⅔ cup 550 cal
Instructions
- Step One: Combine the milk with heavy cream, saffron, sugar and rose water. Put in on the heat until you see the mixture starts simmering.
- Step Two: Whisk the egg for a minute and add the ingredients to it little by little.
- Step Three: Put the ingredients back on the heat and stir it. But you need to put it away before it starts simmering.
- Step Four: Put the smooth ingredients on a bowl full of ice and stir it until you see the mixture get solid. Then put it in the freezer for 4 hours.
- Step Five: Pour some heavy cream in a tray and freeze it for an hour.
- Step Six, serve your Persian Ice Cream with sliced pistachio and little pieces of frozen heavy cream.