Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup sugar
- 1/2 cup slivered almonds
- 1/4 cup rose water
- 1/4 tsp ground saffron
- 1/4 tsp ground cardamom
Special equipment needed:
- Ice cream maker
- Blender or food processor
Step-by-step instructions:
1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring constantly, until the sugar has dissolved and the mixture is hot but not boiling.
2. Remove from heat and let cool to room temperature.
3. In a small bowl, mix together the rose water, saffron, and cardamom. Add to the cooled cream mixture and stir well.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
5. While the ice cream is churning, toast the slivered almonds in a dry skillet over medium heat until lightly browned and fragrant.
6. Once the ice cream is done churning, transfer it to a container and stir in the toasted almonds.
7. Freeze the ice cream for at least 2 hours before serving.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Churning time: 25-30 minutes
Freezing time: 2 hours
5. Temperature:
Medium heat for cooking the cream mixture and toasting the almonds. Follow the manufacturer's instructions for the ice cream maker.
Serving size:
Makes about 1 quart of ice cream. Serving size depends on personal preference.
Nutritional information:
Per serving (1/2 cup):
Calories: 320
Fat: 23g
Saturated Fat: 13g
Cholesterol: 80mg
Sodium: 40mg
Carbohydrates: 27g
Fiber: 1g
Sugar: 25g
Protein: 3g
Substitutions for ingredients:
- Heavy cream: You can use half-and-half or a combination of milk and cream instead.
- Whole milk: You can use any type of milk you prefer, but keep in mind that the fat content will affect the texture of the ice cream.
- Slivered almonds: You can use chopped or sliced almonds instead.
- Rose water: You can substitute with orange blossom water or omit it altogether.
- Saffron: You can use turmeric or yellow food coloring instead.
- Cardamom: You can use cinnamon or nutmeg instead.
Variations:
- Pistachio Bastani Sonnati: Substitute the almonds with pistachios.
- Chocolate Bastani Sonnati: Add 1/2 cup cocoa powder to the cream mixture before churning.
- Fruit Bastani Sonnati: Add chopped fresh or frozen fruit to the ice cream before freezing.
Tips and tricks:
- Make sure the cream mixture is completely cooled before adding the rose water and spices.
- Toast the almonds until they are just lightly browned to bring out their flavor without burning them.
- Freeze the ice cream for at least 2 hours before serving to allow it to firm up.
Storage instructions:
Store the ice cream in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
Allow the ice cream to soften at room temperature for a few minutes before scooping.
Presentation ideas:
Serve the ice cream in bowls or cones. Top with additional toasted almonds or fresh fruit.
Garnishes:
Fresh mint leaves, whipped cream, chocolate shavings, or a drizzle of honey.
Pairings:
Baklava, Turkish delight, or tea.
Suggested side dishes:
Fresh fruit salad or a light salad.
Troubleshooting advice:
- If the ice cream is too soft, freeze it for longer before serving.
- If the ice cream is too hard, let it sit at room temperature for a few minutes before scooping.
Food safety advice:
Make sure to use pasteurized dairy products and handle them properly to avoid foodborne illness.
Food history:
Bastani Sonnati is a traditional Persian ice cream flavored with rose water, saffron, and pistachios or almonds. It is typically served with a flatbread called naan-e lavash.
Flavor profiles:
Creamy, floral, nutty, and aromatic.
Serving suggestions:
Serve the ice cream as a refreshing dessert on a hot day or as a sweet treat after a meal.
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Region: Iranian