Bastani Sonnati

Original: https://thecaspianchef.com/2022/05/19/bastani-sonati-saffron-and-rosewater-ice-cream/

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pour the freezing cream into a small flat plate or bowl and place in the freezer for about an hour until frozen solid.

Step 2

Combine the slurry milk with the cornstarch in a small mixing bowl. Whisk until completely smooth and set aside.

Step 3

Using a mortar and pestle, grind the saffron threads and salt to a fine powder and set aside. Alternatively, crush together with the back of a spoon in a small bowl.

Step 4

Combine the remaining milk, cream, and sugar in a large saucepan over medium heat. Bring to 180F while, whisking frequently.

Step 5

Add the rosewater to the saffron/salt and mix until dissolved. Add to the saucepan along with the vanilla and whisk to combine.

Step 6

Add xanthan gum (if using) to the cornstarch slurry, whisk again, and add it to the saucepan. Bring back up to 180F and cook, whisking frequently, until the mixture has thickened slightly, about 1–2 minutes.

Step 7

Transfer to a bowl and allow to cool to room temperature. Cover and refrigerate for 2 hours, up to overnight. This cooling can be skipped, if necessary, but the texture won't be quite as smooth. Alternatively, chill with an ice bath.

Step 8

Transfer the mixture into an ice cream maker and process it normally. Process in two batches, if necessary.

Step 9

As the mixture begins to freeze, remove the previously frozen heavy cream from the freezer and run slightly warm (NOT hot) water over the underside of the plate for a few seconds to detach the cream disk.

Step 10

Chop the cream disk into roughly 1/2 inch pieces and add them along with the chopped pistachios.

Step 11

When the ice cream maker is finished, serve immediately or transfer to an air-tight container, cover with parchment paper to prevent ice crystal formation, and freeze for at least 2 hours.