Bastani Sonnati (Persian Ice Cream - Egg Free)

Ingredients

• 2 cups Heavy Cream
• 1 cup Whole Milk
• 3/4 cup Sugar
• 1/2 teaspoon Saffron Threads
• 2 tablespoons Rosewater
• 1 tablespoon Cornstarch
• 1/4 cup Pistachios (chopped)

Instructions

1. 1In a small bowl, combine the 1/2 teaspoon of saffron threads with 2 tablespoons of hot water. Allow the saffron to steep for 15 minutes to fully release its color and aroma.
2. 2In a medium saucepan, combine the 2 cups of heavy cream, 1 cup of whole milk, and 3/4 cup of sugar. Heat the mixture over medium heat (approximately 160-180°F or 71-82°C), stirring constantly with a whisk, until the sugar is completely dissolved and no granules remain at the bottom of the pan. Do not bring to a boil.
3. 3In a separate small bowl, whisk together the 1 tablespoon of cornstarch with 2 tablespoons of the whole milk (taken from the 1 cup previously measured) until the mixture is smooth and free of lumps. Pour this cornstarch slurry into the saucepan with the cream mixture. Continue to heat over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, which typically takes 5-7 minutes. Do not allow it to come to a rolling boil.
4. 4Remove the saucepan from the heat. Stir in the saffron water (from Step 1) and the 2 tablespoons of rosewater. Let the mixture cool completely to room temperature, which may take about 1-2 hours. Cooling prevents the ice cream from becoming icy later.
5. 5Once cooled to room temperature, cover the saucepan or transfer the mixture to an airtight container. Chill in the refrigerator for at least 4 hours, or preferably overnight, until it is very cold (around 40°F or 4°C). This chilling step is crucial for achieving a smooth, creamy ice cream texture.
6. 6Pour the thoroughly chilled mixture into your ice cream maker. Churn the mixture until it reaches the consistency of soft-serve ice cream, which typically takes 20-30 minutes depending on your machine. During the last 5 minutes of churning, add the 1/4 cup of chopped pistachios to distribute them evenly.
7. 7Transfer the churned ice cream to an airtight freezer-safe container. Freeze for at least 2 hours, or until firm enough to scoop, before serving. This allows the ice cream to harden to a desirable consistency.

Substitutions

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