Bastani Iranian Ice Cream with Pistachio

Nawal El-MasriChef

Ingredients

• 4 tablespoons of salep powder, fine or 1 cup of cornstarch
  4 tablespoon
• 4 cups of liquid milk
  4 cup
• 1 cup of sugar
  1 cup
• 1/2 cup of ready cream
  0.5 cup
• 1/2 teaspoon of mastic
  0.5 teaspoon
• 1/2 teaspoon of saffron, ground
  0.5 teaspoon
• 3 tablespoons of rose water
  3 tablespoon
• 2 tablespoons of crushed pistachio
  2 tablespoon

Steps

1. 1

   Soak the saffron in rose water and set aside until the saffron releases its color.

   5 min
2. 2

   Dissolve the salep in a cup of cold milk, stirring continuously until a uniform thickness is achieved.

   Required Tools:

   Mixing Bowl

   5 min
3. 3

   Crush the mastic with a teaspoon of sugar and set aside.

   5 min
4. 4

   Dissolve the remaining sugar in the other three cups of milk and place over medium heat.

   Required Tools:

   Pot

   5 min
5. 5

   When the milk begins to boil, add the salep mixture, then the milk and mastic, and continue cooking over medium heat while stirring.

   5 min
6. 6

   When the mixture becomes thick and slightly elastic, remove from heat, then add the rose water and saffron mixture and stir. Transfer the mixture to a bowl and refrigerate for two hours.

   5 min
7. 7

   Meanwhile, spread the ready cream on a tray and refrigerate until a crust forms on it.

   5 min
8. 8

   When the mixture freezes, transfer it to an ice cream maker (or blender) and mix.

   Required Tools:

   🍳

   Ice Cream Maker

   🍳

   Blender

   5 min
9. 9

   After removing the cream tray from the refrigerator, let it sit for a few minutes, then break the cream crust into small pieces.

   5 min
10. 10

    Mix these pieces with the whipped mixture and return to the refrigerator.

    5 min
11. 11

    When serving, sprinkle crushed pistachio on each portion.

    5 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags