Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, traditional iranian saffron ice cream (bastani sonnati-e irani). It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Traditional Iranian Saffron ice cream (Bastani Sonnati-e Irani) is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Traditional Iranian Saffron ice cream (Bastani Sonnati-e Irani) is something which I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can have traditional iranian saffron ice cream (bastani sonnati-e irani) using 6 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Traditional Iranian Saffron ice cream (Bastani Sonnati-e Irani):
- Take 2 litres Vanilla ice cream
- Make ready 150 ml double cream/heavy whipping cream
- Make ready 115 ml rose water
- Make ready 2 tbsp steamed saffron (add a few saffron threads in a mug, pour 2-3 tbsp boiled water and dissolve in water)
- Make ready Unsalted crushed pistachios, as much as you like
- Get Wafer or ice cream cones
Steps to make Traditional Iranian Saffron ice cream (Bastani Sonnati-e Irani):
- Use a baking tray and line with parchment paper. Pour the cream on it and evenly spread it. Place it in the freezer and let it is freeze.
- Chop pistachios into samller pieces. Set ice cream out of freeze and allow to thaw in room temperature.
- Add 2tbsp steamed saffron, 115ml rose water and some of crushed pistachios to softened ice cream.
- Use a spoon and stir all ingredients completely. Next, chop up the frozen cream into small or medium pieces. Then, very fast (as frozen cream starts to melt very quick) add them to ice cream and give a good and quick stir to all ingredients.
- Sprinkle remaining of crushed pistachios top of the ice cream. Place the ice cream in the freezer and let it harden and freeze for 3-4 hours. - - Serve scoops in bowls or scoop into cones or wafers.
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