Bastani Persian Rose Water Saffron And Pistachio Ice Cream Receita

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.

Preparo 30 min
Cozimento 270 min
Calorias 374.6 kcal
Proteína 11g
Avaliação Seja o primeiro
Bastani Persian Rose Water Saffron And Pistachio Ice Cream 206

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Ingredientes para Bastani Persian Rose Water Saffron And Pistachio Ice Cream

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Como fazer 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

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Perguntas frequentes

Quanto tempo leva para fazer Bastani Persian Rose Water Saffron And Pistachio Ice Cream?

Bastani Persian Rose Water Saffron And Pistachio Ice Cream leva cerca de 300 minutos do início ao fim — aproximadamente 30 minutos de preparo e 270 minutos de cozimento.

Quantas calorias tem Bastani Persian Rose Water Saffron And Pistachio Ice Cream?

Bastani Persian Rose Water Saffron And Pistachio Ice Cream tem aproximadamente 374.6 calorias por porção, com cerca de 11 g de proteína, 11 g de carboidratos e 37 g de gordura.

De quais ingredientes preciso para Bastani Persian Rose Water Saffron And Pistachio Ice Cream?

Os principais ingredientes de Bastani Persian Rose Water Saffron And Pistachio Ice Cream são Whole Milk, Heavy Cream, Egg Yolks, Sugar, Pistachio Nuts, Rose Water. Veja a lista completa com as medidas acima.

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