Make Your Taste Buds Sing: Persian Ice Cream with a Twist
Hark! I bring forth a recipe that shall tantalize your taste buds and leave you longing for more! Gather round, dear food connoisseurs, for I present to you the recipe of Bastani – the pride of Persia. As an Israeli chef, I have had the privilege of learning and mastering this Middle Eastern delight.
The combination of saffron, rose water, and pistachios creates a sensation so exquisite that it’s revered across the globe. The creamy ice cream includes chunks of fragrant pistachio nuts soaked in saffron ice cream making every bite a heavenly experience. What makes Persian flavors so distinct is their sweet and floral taste. The exotic blend of flavors will enchant your palate and transport you to the land of Persia with every scoop.
Whether you’re serving up dessert at a lavish dinner party or looking for a vegan treat, Bastani has something to offer everyone. The recipe is infused with Persian rose water, saffron, and nuts-creating a luscious and magnificent dish that anyone can enjoy.
Allow me to take you on this delightful journey as we traverse through the ingredients, directions, serving ideas, tips, and variations. Come then! Let’s dive right into the joyous world of Bastani Persia ice cream!
Why You’ll Love This Recipe
Oh fair folk, allow me to sing thee a song of the Bastani recipe – a delightful Persian rose water, saffron, and pistachio ice cream. This is not just any ice cream, my friend, it is a dreamy mixture that will make your taste buds dance with delight.
What makes this Persian treat so special is the combination of saffron’s warm and earthy flavor with the fragrant rose water. When paired with creamy ice cream and crunchy pistachio nuts – oh how sweetly they do blend – it creates a luxurious texture that melts beautifully in your mouth like the finest silk.
And don’t be fooled into thinking this ice cream recipe includes only pistachios and saffron! Oh no, my friends, there is much more to behold; you shall also taste the subtle flavors of vanilla extract and rose extract – the essence that makes Persian sweets so unique.
This creamy and delicate treat has even been known to create quite the stir at Middle Eastern dinner gatherings. They say that those who have not tasted Bastani have not truly experienced life! So why deprive yourself any longer? Come try this delightfully sweet treat for yourself and see what all the fuss is about!
Ingredient List
To create Bastani, you will need a unique combination of ingredients that help bring the iconic taste of Persian ice cream to life. This recipe includes pistachio nuts, rose water, saffron, heavy cream, half-and-half, 2% low-fat milk, egg yolks, and sugar.
Here is the full ingredient list:
- 3 cups whole milk (2 cups whole milk and 1 cup 2% low-fat milk)
- 2 cups heavy cream (divided: 1 cup heavy cream and 1 cup half-and-half)
- 8 large egg yolks
- 1 ½ cups sugar (1 cup sugar for ice cream; ½ cup sugar for saffron pistachio ice cream)
- 1 ½ teaspoons vanilla extract
- 2 teaspoons Persian rose water
- A pinch of Persian saffron (about ¼ teaspoon)
- 1 cup unsalted pistachio nuts, shelled and roughly chopped
Make sure to gather all the ingredients before starting with the recipe. You don’t want to run out of a vital ingredient while in the middle of preparing your creamy dessert.
The Recipe How-To
Now, let’s dive into the recipe how-to for Bastani!
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Freezing Time: 6 to 8 hours
Ingredients
- 2 cups heavy cream
- 2 cups whole milk
- 1 cup sugar
- 8 large egg yolks
- 1/2 teaspoon salt
- 1/2 cup chopped unsalted pistachio nuts
- 1/2 teaspoon ground saffron
- 2 teaspoons rose water
Instructions
- In a large saucepan, whisk together 2 cups of heavy cream and 2 cups of whole milk over medium heat.
- In a separate bowl, whisk together the egg yolks, sugar, and salt until it becomes creamy and light in color.
- Pour the egg mixture slowly into the milk mixture on top of the stove while whisking constantly to prevent curdling.
- Cook the custard base over low heat for about ten minutes, stirring constantly until it thickens and coats the back of your spoon.
- Remove from heat and stir in saffron and rose water.
- Pour the custard through a fine-mesh strainer into a bowl to remove any lumps.
- Allow the custard to cool down completely at room temperature, stirring occasionally.
- Cover and refrigerate until it’s chilled for at least three hours or overnight.
- Pour the custard into the ice cream maker and churn it according to the manufacturer’s instructions until it’s frozen.
- During the last five minutes of churning add pistachio nuts.
- Serve immediately or store in an air-tight container in your freezer for up to two weeks.
That is all! So next time you crave a creamy, decadent ice cream with a Persian touch, now you know how to make your own Bastani. Enjoy your little scoop of heaven!
Substitutions and Variations
“O, our dear readers! If thou art in search of some substitutions and variations for this recipe, then listen to my words. Forsooth, let me impart some wisdom unto thee.
Firstly, if thou dost not have access to saffron, fear not. Thou canst still create a delectable bastani Persian ice cream without it. For an alternative flavor, thou mayest use cardamom or cinnamon instead. Or thee may add a different ingredient altogether, such as ginger or nutmeg, to create thy own unique twist.
Secondly, if thou art concerned about the fat content, thou mayest swap the heavy cream for Greek yogurt or coconut milk. For a vegan option, thee may use almond milk or soy milk instead of dairy products.
Thirdly, if thou dost have allergies to nuts or pistachio nuts specifically and cannot partake of them, thou may omit them entirely from thy recipe or replace them with dried fruit like cranberries or raisins, which provide an equally sweet crunch.
Finally, if thee seeketh variety in thy flavors and crave something different? Then consider trying a different ice cream base such as vanilla ice cream with pistachios fragrant rose water and saffron strands. The combination is simply tantalizing and a taste of heaven.
So there thou hast it – substitutions and variations for thee to experiment with. Remember, cooking is an art that allows you to express thy creativity through flavor! So let your imagination run wild!”
Serving and Pairing
Friends, meaty mains and savory side dishes aren’t the only things that will delight your guests at your next dinner party. A scoop of my sensational Bastani Persian Rose Water, Saffron and Pistachio Ice Cream served in a delicate bowl by the dainty dessert fork with good company is guaranteed to make them feel warm inside. Pairing it with tart fruit such as figs, apricots or berries is a perfect combination as it balances out the sweetness of the ice cream. The floral undertones from the rose water along with the pleasant aroma from saffron make this dessert a must-try treat.
If you’re someone who loves to get creative in the kitchen, you can mix things up by creating an ice cream sandwich using my Bastani recipe paired with slices of moist cake or fluffy cookies. You could also serve a bowl of tart sorbet alongside a scoop of Bastani for a Mediterranean spin on root beer floats. For the vegan folks among us, fear not! Serve with vegan biscuits, crumbled nuts and a drizzle of honey.
Whether you whip up this dish for your family, impress your guests or create a romantic night indulging in me-time, it is an excellent way to cool off after a heavy meal or to beef up any occasion. So don’t be afraid to don your chef’s hat and give this Persian-style ice cream a try! Believe me; it’s well worth it into pairing near perfectly with any pre-dinner nibbles or post-feast digestif!
Make-Ahead, Storing and Reheating
Ah, the make-ahead, storing, and reheating options are as important as cooking the dish itself. Fear not, dear reader, for I shall guide thee through this path!
One can never go wrong with making the Bastani Persian Ice Cream ahead of time. It only gets better! To do so, transfer the ice cream to an airtight container and make sure it is stored in the freezer. The consistency will not be affected even when stored for up to three months.
In terms of reheating, the Persian Ice Cream should be taken out from the freezer and left for some time until it becomes slightly softened before serving. It is recommended to place it in a microwave-safe dish and heat it up in intervals while stirring occasionally or pop it in the microwave oven for 20-second intervals.
When serving a crowd, preparing the Bastani Persian Ice Cream sandwiches ahead of time can save you some precious minutes. To store these desserts, wrap them individually with plastic wrap or aluminum foil and keep them well chilled. As for reheating or softening them, let them sit at room temperature or give them a light 3-5 second zap in the microwave for that gooey perfection.
Lastly, what makes this creamy dessert even better is walking through a hot summer day with some in hand! Fear not if you are vegan or lactose intolerant because there are still many options available. Using a non-dairy heavy cream or full-fat canned coconut milk instead could work wonders.
Enjoy your newly found store-bought-ice-cream alterative!
Tips for Perfect Results
When it comes to making a creamy and smooth ice cream, there are a few things you can do to ensure that your Persian rose water, saffron, and pistachio ice cream (bastani) is perfect every time. Here are some tips to consider:
Firstly, what makes Persian ice cream so unique is its rich and fragrant combination of saffron, rose water, and pistachios. To fully experience these flavors, it’s best to use high-quality ingredients that are fresh and fragrant. Be sure to use good-quality saffron that’s been soaked in water for a minimum of 30 minutes before incorporating it into the recipe. This will help release its flavor into the ice cream.
Secondly, to achieve a creamy texture, it’s best to incorporate a mixture of heavy cream and whole milk into the recipe. You want the mixture to be rich but not too heavy. If you’re looking to reduce your fat intake, you could substitute some of the heavy cream with half-and-half or 2% low-fat milk, but keep in mind that this will also affect the overall texture of your ice cream.
Thirdly, when cooking your custard base (the mixture of egg yolks, sugar, and milk), it’s important not to overcook it. To avoid curdling the eggs or creating lumps in your custard base, heat it slowly over low heat and stir constantly until it thickens enough to coat the back of a spoon (around 170-175°F).
Fourthly, if you’re using an ice cream maker, make sure that your machine is thoroughly chilled before you start churning your ice cream base. It’s also important not to overcrowd your machine with too much mixture at once so that each scoop can freeze individually and evenly.
Lastly, when adding the pistachios into your bastani mix, be sure that they are well-chopped but still visible in the final product. This will give you delicious bursts of nutty flavor with every spoonful.
By following these tips and trying out variations on this creamy and refreshing dessert recipe including vegan alternatives or substituting rose water for vanilla extract or rose extract for added uniqueness , you’ll be able to create a delicious batch of Persian ice cream (bastani) every time!
FAQ
Hark! Doth thou have many a querie about the pathway to the creation of the Bastani Persian Rose Water, Saffron and Pistachio Ice Cream? ‘Tis not unusual to have questions – fear not, I shall answer them for thou. Read on below for some answers to frequently asked questions.
What makes Persian ice cream different?
Bastani, also known as Persian ice cream in English, is a scrumptious and creamy dessert made with a delectable combination of pistachio nuts, saffron, rose water, and frozen clotted cream. The unique blend of these ingredients is the secret behind the exotic and rich taste which sets Persian ice cream apart from other ice creams. For dessert aficionados, Bastani is considered as the crowning jewel of all ice creams.
What makes Persian icecream stretchy?
One of the unique features of Persian ice cream is its distinct texture, which is achieved by incorporating salaab, an extract from a wild orchid, into the base. The salaab acts in a way similar to cornstarch, giving the ice cream a flexible and pliable consistency with a subtle floral flavor. Additionally, the ice cream is made even richer and more textured by adding frozen chunks of heavy cream, which are swirled throughout the mixture.
What is saffron ice cream made of?
This recipe utilizes a delightful fusion of saffron, rose water, milk, cream and pistachios which produces a scrumptious, aromatic flavor that is sure to impress your guests. With simple steps, this dessert is an effortless choice to wow a large gathering.
Why is Persian ice cream sticky?
The combination of fragrant rosewater, rich vanilla extract, and the unique addition of mastic results in an intricately flavored ice cream, common in Middle Eastern cuisine. The mastic, typically paired with salep, contributes to the ice cream’s chewy and elastic consistency, a signature characteristic of the region’s frozen desserts.
Bottom Line
My dear friends, if you’re looking for a unique, creamy, and delicious dessert that can satisfy your sweet tooth, then Persian Bastani is the perfect choice for you! With its exotic and fragrant saffron and rose water flavors complemented by the rich nuttiness of pistachios, this ice cream will transport you to the fascinating Middle Eastern region with every bite.
Whether you’re an experienced cook or just starting out, this recipe is easy to follow, and the ingredients are readily available at your local grocery store. Plus, with the substitution and variation suggestions provided, you can customize it to suit your preferences and make it completely vegan-friendly.
So why not surprise your loved ones with this Persian delicacy at your next gathering? Trust me; they won’t be disappointed. And with its relatively long shelf life and easy storage and reheating options, you can make a big batch ahead of time and enjoy it whenever your heart desires.
In conclusion, if you are looking for a delicious, unique ice cream recipe that includes all of the subtle Persian flavours without being too complicated or taking too long to make then I implore you to try out this recipe as soon as possible! You won’t regret it!
Bastani (Persian Rose Water, Saffron and Pistachio Ice Cream) Recipe
Ingredients
- 2 cups whole milk or 2 cups 2% low-fat milk
- 2 1/2 cups heavy cream or 2 1/2 cups half-and-half
- 6 -8 egg yolks
- 2 cups sugar
- 1 1/2 cups pistachio nuts, chopped (If using salted ones, make sure to soak and drain first)
- 3 -4 tablespoons rose water or 3/4 teaspoon rose extract
- 1 teaspoon vanilla extract
- 1/2 teaspoon saffron, ground and dissolved in a tablespoon of hot milk
- 1 pinch salt
Instructions
- 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).
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