Bastani (Persian Saffron & Rosewater Ice Cream)

Recipe by: Leslie Brenner

There are countless approaches to Iran’s famous dessert, the dreamy saffron and rosewater ice cream known as bastani. Some versions have clotted cream or chopped pistachios folded in; others include sahlab —a starch made from orchid tubers. Some leave out egg yolks; others use half a dozen for a quart.

I like my bastani rich, but not heart-stoppingly so: three yolks for me. I also like it smooth and velvety and so put the chopped pistachios on top, as a final flourish, along with dried rose petals. You could do without the petals and nuts and it will still be wonderful, or you can stir in chopped pistachios before you freeze the custard.

Makes about 1 quart (1 liter).

Ingredients

• 1 2/3 cups (400 ml) heavy cream

• 1 1/3 cups (315 ml) whole milk

• 2/3 cups (156 grams) sugar

• 2 big pinches saffron threads

• 3 tablespoons (42 ml) rosewater

• 1/2 teaspoon vanilla extract

• Chopped toasted pistachios for garnish (optional)