Rose Petal And Saffron Ice Cream Recipes

BASTANI SONATI (SAFFRON AND ROSE WATER ICE CREAM) RECIPE

Steps:

• Gather the ingredients.
• Pour 1/2 cup of heavy cream into a small, flat, rimmed plate or bowl and freeze until frozen solid, about 1 hour.
• In a small bowl, combine 1/3 cup of milk with the cornstarch. Stir until completely smooth. Set aside.
• Using a mortar and pestle , grind the saffron threads to a fine powder. Set aside.
• Combine the remaining 1 1/2 cups heavy cream, the remaining 2 2/3 cups milk, sugar, mastic powder, salt, and vanilla in a large saucepan. Bring to a gentle simmer over medium-high heat, stirring frequently. Continue to cook for about 10 minutes, being sure to stir the mixture frequently to avoid any milk crusting on the bottom.
• Reduce the flame to low when the milk starts to steam. Do not boil.
• Add the ground saffron and rosewater, stirring to combine. The milk mixture should turn a vibrant golden color and become quite aromatic.
• Stir the milk-cornstarch mixture once more and add it to the saucepan. Continue to cook over medium heat, stirring gently, until the mixture has thickened slightly, 4 to 5 minutes.
• Transfer to a medium shallow bowl. Let cool to room temperature. Cover and refrigerate for 2 hours, or up to overnight.
• Transfer the chilled milk mixture to an ice cream maker. Churn according to the manufacturer's instructions.
• Break the frozen heavy cream into 1/2-inch pieces or smaller. Add with the pistachios to the ice cream's final churning stage. Once churning is complete, the ice cream will have a soft and creamy texture, with visible pieces of pistachio and white flakes of frozen heavy cream. Alternatively, freeze the ice cream longer for a firmer texture, about 2 hours more.
• Transfer the ice cream to an air-tight, freezer-safe container. Place a piece of parchment paper directly on the ice cream's surface to prevent ice crystals from forming, and freeze for long-term storage.

ROSE PETAL AND SAFFRON ICE CREAM

Steps:

• In a thick bottomed saucepan, bring 3 cups of the milk and sugar to a boil on medium-high flame. Immediately reduce to a gentle simmer, add the saffron and ground cardamom and continue to cook with constant stirring until the milk reduces to 2 cups. This should take approximately 25-30 minutes. Just be careful to avoid scalding the milk.
• Whisk the cornflour into the reserved one cup of milk (make sure there are no lumps) and pour it into the hot milk in the saucepan and bring the milk to a boil again. Reduce to a gentle simmer and cook with constant stirring for another 10 minutes. At this point the milk should be thick with a custard consistency.
• Remove the milk from the burner. Fold in the gulkhand, rose water and heavy cream. Transfer to a glass bowl and chill in the refrigerator for at least 3 hours.
• Pour the ice cream liquid into your ice cream maker and proceed as per your manufacturer's instructions (I used the Cusinart ICE-30BC ice cream maker for 25 minutes). Transfer the ice cream into a clean freezer proof dish and allow it to firm for at least 4-6 hours before serving.
• Whisk the lemon juice and rose syrup together in a small bowl. Before serving, top each scoop of the ice-cream with the lemon-rose syrup as needed.

PERSIAN ICE CREAM (BASTANI)

Steps:

• Dissolve corn starch in ½ cup milk and stir well until smooth.
• Take the remaining milk and sugar in a large saucepan and bring it to a boil over medium high heat.
• Lower the heat and whisk in the corn starch-milk mixture, stirring constantly. Simmer until it reaches a thin custard consistency or coats the back of a spoon. Take the pan off the heat and let it cool on an ice bath.
• Using a small mortar and pestle, grind the saffron with a pinch of salt until it is a fine powder. Dissolve it in the rose water and let it soak for 15 to 20 minutes.
• Stir in saffron-rose water, heavy cream and vanilla until well combined.
• Chill the mixture in refrigerator for several hours/overnight or over an ice bath (by setting the saucepan in a larger bowl partially filled with ice and water).
• Freeze the mixture in your ice cream maker according to the manufacturer's instructions. Add the pistachios in the end just when the ice cream is starting to set. Check note below about cream chunks.

BASTANI (PERSIAN ROSE WATER, SAFFRON AND PISTACHIO ICE CREAM)

Steps:

• In a medium thick-bottomed bot, slowly heat the milk to boiling while stirring. Add the vanilla extract and saffron. Continue to cook on low heat, stirring occasionally while doing the next step.
• Beat the egg yolks with the sugar until smooth and foamy. Very carefully and slowly, pour the egg/sugar mixture into the milk. Make sure to stir it rapidly with a fork or use a whisk while pouring (or you will end up with scrambled eggs in the ice cream!).
• Continue heating the mixture on low heat while stirring constantly with a wooden spoon until thickened (it should be foamy and coat the spoon).
• Pour the custard mixture into a bowl, and refrigerate until well chilled.
• Once cold, stir in the cream, rose water or extract, and chopped pistachios.
• Churn in an ice cream maker until finished (or, stick in the freezer and vigorously stir every 30 minutes or so to break up the ice crystals, until it is homogenous and frozen).

ROSE PETAL ICE CREAM

Steps:

• Wash the rose petals in cold water and pat dry. In a heavy, non-reactive saucepan, place petals of 2 roses, milk, cream, and ½ cup of the sugar. Place over medium heat and heat to just under boiling. Let steep about a half hour to infuse.
• Combine the egg yolks and the remaining ½ cup of sugar in a mixing bowl. Whisk until thick and pale yellow. Bring the rose/cream mixture back to a near boil and whisk ¼ of the warm mixture into the egg and sugar mixture. Then pour all of the egg mixture into the rose milk and place over low heat. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon.
• Strain into a bowl and chill on ice. Pour into the ice cream maker and freeze according to the manufacturer's instructions. Transfer finished ice cream into bowl and add the torn petals from the remaining rose. Fold into ice cream and pack into freezing container.

ROSE ICE CREAM

Steps:

• Add the saffron to the warm milk and set aside for 15 minutes.
• Combine the softened ice cream, saffron with milk, rose syrup, cardamom, and pistachios in a large bowl. Stir until the ice cream is smooth and pink in color. Scoop the ice cream back into the container and freeze 2 hours, or until ready to eat.