Bastani/ Persian Saffron Rose Pistachio Ice-cream (Eggfree)

Name: How to cook Bastani/ Persian Saffron Rose Pistachio Ice-cream (Eggfree) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 7-8 scoops
Cuisine: Us

Introduce

Chef :

Jibita Khanna

Bastani/ Persian Saffron Rose Pistachio Ice-cream (Eggfree)

#rakhi #spiceweek7 #saffron #cookpadindia Bastani / Persian Ice cream is basically based on Egg yolk-based custard with dairy products, sugar, saffron, rose ( Water & Petals), and crunchy pistachios. Here I have recreated an Eggfree Bastani without any Ice cream maker ( Oh ! I miss my KitchenAid Ice cream maker bowl ) It's also called Bastani Sonnati or Bastani Sonnati Zaeafran meaning Traditional Ice cream or Traditional Saffron Ice cream respectively. It is usually made into Ice cream Sandwich between two crispy waffles and is called Bastani- e- nooni. Its a Delicious Shahi type of Ice cream with a rich saffron color and flavor with rose and pistachios. A special treat for special people on special occasions! Make it for the Festival of Rakhi/ Raksha Bandhan and make your brother/sister and family members feel special.

Ingredient

Food ration :

7-8 scoops

Cooking time :

15 mins plus

1 Cup

milk

1 tbsp

Cornflour

As needed

Saffron strands

2 tbsps

Sugar

2-3 tbsp

Rose water

1 cup

Whipping cream

as needed

Pistachio slivers

As needed

Rose petals

For

Garnishing-

Cooking instructions

* Step 1

First, take the Whipping cream and milk. Add a pinch of saffron in both. Cling wrap the Whipping cream and fridge it again. Let the saffron steep in the milk for an hour or so. Take 1 tbsp sugar from 60 gms sugar and grind it along with a few strands of saffron, add this to the milk.

* Step 2

Take a Little amount of milk and make cornflour slurry. Add in the sugar and heat the milk, stirring occasionally. When the milk boils add in the rose water and the cornflour slurry and stir it as you pour it, in order to get a lump-free custard, cook for 5 minutes and then pour it in a bowl and cool it to room temperature. Cling wrap it and chill it for few hours.

* Step 3

Once the Custard has chilled, pour the chilled saffron-infused whipping cream in the stand mixer bowl (or steel bowl if you are using an electric hand blender) and whip the cream, when it reaches a soft peak, add in the sugar and whip again till it almost reaches stiff peak. Slowly in 3-4 parts add the chilled Custard and whip till it reaches the medium peak or almost to stiff peak. Add and fold in Pistachio, few Saffron strands, and edible rose petals, so that it's evenly distributed.

* Step 4

Pour it in a container, cover, and freeze it for 7-8 hours or overnight. Once frozen, Serve your delicious ice cream.

* Step 5

Note: Applicable for all ice creams! For smooth scooping take it out of the freezer at least 3 minutes before scooping and leave it at room temperature. Don't overdo otherwise or it will turn soupy.

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