Bastani
User Reviews
0.0
0 reviews
Unrated
Bastani
Report
Bastani is a rose water and saffron ice cream popular in Iran, widely known as Persian ice cream.
Share:
Ingredients
- 2½ cups Creme Fraiche (or heavy cream)
- 3 cups whole milk
- 1 vanilla pod
- ½ cup caster sugar
- 3 tablespoons honey
- ¼ teaspoon pure ground saffron
- ½ teaspoon fine salt
- 5 egg yolks
- 1 teaspoon Salep (orchid tuber flour)
- 3 tablespoons rose water
- 4 oz. shelled pistachios , toasted and coarsely chopped
For the decor
- A few roasted pistachios
- A few dried rose petals
Equipment
- Tart mold , 12-inch / 30 cm diameter
- plastic wrap
- Fine mesh colander
- Magic spoon whisk
- Electric whisk
- Ice cream maker
- Rubber spatula
Instructions
- Line a tart mold with plastic wrap.
- Pour ½ cup of creme fraiche (or heavy cream) then spread it over the entire surface of the mold using a spatula.
- Place the mold in the freezer for 3 hours or until the cream is completely solid.
- Pour the remaining creme fraiche (or heavy cream), 1 cup whole milk, sugar, honey and salt into a large non-stick saucepan and bring to a boil over low to medium heat, whisking very frequently to dissolve the sugar. Remove from heat.
- Add the saffron and the vanilla pod completely split lengthwise to the mixture.
- Cover and let steep for 45 minutes.
- Uncover the saucepan, strain its contents into a bowl through a fine-mesh strainer and pour the mixture back into the saucepan.
- Bring back to a boil over low to medium heat, stirring frequently.
- Meanwhile, pour the remaining milk into a bowl. Sift the salep over the milk and whisk using a magic spoon whish, or a regular whisk, to dissolve the sahlab, for about 40 seconds.
- Slowly pour the milk and salep mixture, and the egg yolks into the saucepan, whisking constantly with an electric whisk, to prevent the egg yolks from coagulating and also to avoid possible lumps due to salep.
- Whisk constantly and, if necessary, in order to thicken the mixture, heat moderately while keeping a very gentle boil.
- Continue to whisk for 15 minutes or until the mixture is thick, thicker than a classic pastry cream.
- Transfer the mixture to a bowl and place it in a bath of ice water and ice cubes.
- Add the rose water and continue to whisk occasionally until the mixture reaches 170 F (75°C).
- Cover the bowl with plastic wrap and refrigerate for 6 hours.
- Take the cream out of the freezer and break it into pieces and a few slivers.
- Remove the bowl from the refrigerator and pour its contents into an ice cream maker and churn for 10 minutes.
- Using a rubber spatula beat the ice cream using an up and down motion to create a sort of stretch in the ice cream.
- Then churn for 20 minutes.
- Pour the cream into an airtight container and incorporate the pistachios and the pieces and pieces of frozen fresh cream.
- Place in the freezer for at least 4 hours before serving.
Ratings
- Without an ice cream maker, it is possible to churn and stretch the ice cream by hand by taking it out of the freezer many times to work it.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
