Bastani Persian Rose Water Saffron And Pistachio Ice Cream Rezept

Indulge in the exquisite flavors of Persia with this homemade Bastani Sonnati ice cream! This creamy, custard-based delight combines the delicate floral notes of rosewater, the warm spice of saffron, and the satisfying crunch of pistachios. A truly unforgettable dessert, perfect for sharing (though you might want to double the recipe – it disappears fast!). This recipe makes approximately 8 servings.

Vorbereitung 30 Min.
Kochzeit 270 Min.
Kalorien 374.6 kcal
Eiweiß 11g
Bewertung Sei der Erste
Bastani Persian Rose Water Saffron And Pistachio Ice Cream 206

Rezept Aktionen

Dieses Rezept teilen:

Rezept Autor

Forktionary-Redaktionsküchenteam

Das Forktionary-Küchenteam

Übernommen von Food.com und von Forktionary getestet und standardisiert.

Zutaten für Bastani Persian Rose Water Saffron And Pistachio Ice Cream

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Bastani Persian Rose Water Saffron And Pistachio Ice Cream? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Zubereitung von Bastani Persian Rose Water Saffron And Pistachio Ice Cream

  1. In a medium, thick-bottomed saucepan, gently heat 4 cups (950ml) whole milk over medium heat until it just begins to simmer. Stir frequently to prevent scorching.
  2. Remove from heat and stir in 1 teaspoon saffron threads and 1 teaspoon pure vanilla extract.
  3. In a separate bowl, whisk together 4 large egg yolks and 1 cup (200g) granulated sugar until pale and thick ribbons form.
  4. Temper the egg yolks: Slowly drizzle about 1 cup of the warm milk into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
  5. Gradually pour the tempered egg yolk mixture into the remaining milk in the saucepan, whisking continuously.
  6. Cook over very low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of a spoon (about 8-10 minutes). Do not boil.
  7. Strain the custard through a fine-mesh sieve into a bowl. This removes any bits of saffron or egg.
  8. Stir in 2 tablespoons rosewater and let cool completely.
  9. Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the custard to chill thoroughly.
  10. Once chilled, stir in 2 cups (475ml) heavy cream and ½ cup (60g) chopped pistachios.
  11. Churn the mixture in an ice cream maker according to the manufacturer's instructions.
  12. Transfer the churned ice cream to an airtight container and freeze for at least 2-3 hours to harden further before serving.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

125g

Fat

59g

Carbs

11g

Recipe Categories (Choose a category and find related recipes!)

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Bastani Persian Rose Water Saffron And Pistachio Ice Cream?

Bastani Persian Rose Water Saffron And Pistachio Ice Cream dauert insgesamt etwa 300 Minuten – ungefähr 30 Minuten Vorbereitung und 270 Minuten Kochzeit.

Wie viele Kalorien hat Bastani Persian Rose Water Saffron And Pistachio Ice Cream?

Bastani Persian Rose Water Saffron And Pistachio Ice Cream hat etwa 374.6 Kalorien pro Portion, mit ungefähr 11 g Eiweiß, 11 g Kohlenhydraten und 37 g Fett.

Welche Zutaten brauche ich für Bastani Persian Rose Water Saffron And Pistachio Ice Cream?

Die wichtigsten Zutaten für Bastani Persian Rose Water Saffron And Pistachio Ice Cream sind Whole Milk, Heavy Cream, Egg Yolks, Sugar, Pistachio Nuts, Rose Water. Die vollständige Liste mit Mengenangaben findest du oben.

Bewertungen

Noch keine Bewertungen – sei der Erste, der seine Meinung zu diesem Rezept teilt!

Bewertung schreiben