Persian Ice Cream - Bastani Sonnati (Easy Cheat Method)

Ingredients

• 1 liter vanilla ice cream (good quality ice cream)
• Good pinch of saffron threads (approx 1/4 tsp)
• 1 1/2 teaspoon rose water
• 60 g pistachios chopped finely
• 3/4 cup cream or heavy cream
• Garnish with rose petals (optional)

Instructions

1. 1

   Pour the cream in a baking tray or on a plate lined with parchment paper and freeze for an hour to become solid

2. 2

   Place the saffron threads in a mortar and pestle and grind to make a powder. Add 2 tablespoons of hot water, stir through and allow it to infuse for 10-15 minutes

3. 3

   In the meantime, take the ice cream out of the freezer and allow it to slightly soften in a large bowl, but not become fully melted

4. 4

   Pour in the saffron water and rose water and gently mix through using a spatula or wooden spoon until well combined then fold in most of the chopped pistachios, leaving some on the side for garnish. Pour the ice cream mixture back into the same ice cream container

5. 5

   Chop up the frozen cream into tiny pieces and gently fold these into the saffron ice cream. Garnish with extra pistachios and rose petals and place back in the freezer to set for approximately 8 hours or even overnight

6. 6

   Serve up your persian ice cream in bowls or in between circle wafers to create saffron ice cream sandwiches and enjoy!!!