Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup sugar
- 1 teaspoon ground cardamom
- 4 egg yolks
- 1/4 cup rosewater
- 1/4 cup chopped pistachios
Special equipment needed:
- Ice cream maker
Step-by-step instructions:
1. In a medium saucepan, combine the heavy cream, whole milk, sugar, and ground cardamom. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2. In a separate bowl, whisk the egg yolks until they are light and frothy.
3. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
4. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
5. Remove from heat and stir in the rosewater.
6. Pour the mixture into a bowl and let it cool to room temperature.
7. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight.
8. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
9. Once the ice cream is churned, transfer it to a freezer-safe container and freeze for at least 2 hours, or until firm.
10. Serve the ice cream topped with chopped pistachios.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Chilling time: 4 hours or overnight
Freezing time: 2 hours
5. Temperature:
Medium heat
Serving size:
Makes about 6 servings
Nutritional information:
Calories per serving: 470
Fat per serving: 31g
Carbohydrates per serving: 44g
Protein per serving: 5g
Substitutions for ingredients:
- Instead of rosewater, you can use orange blossom water or vanilla extract.
- You can use chopped almonds or walnuts instead of pistachios.
Variations:
- Add saffron threads to the cream mixture for a more traditional flavor.
- Use coconut milk instead of whole milk for a dairy-free version.
- Add chopped dates or figs to the ice cream for a Middle Eastern twist.
Tips and tricks:
- Make sure to whisk the egg yolks well to prevent them from curdling when you add the hot cream mixture.
- To prevent ice crystals from forming in the ice cream, cover the surface with plastic wrap before freezing.
- For a creamier texture, you can add a tablespoon of cornstarch to the cream mixture before cooking.
Storage instructions:
Store the ice cream in a freezer-safe container, covered with plastic wrap or a lid, for up to 2 weeks.
Reheating instructions:
Bastani Sonnati is best served cold and does not need to be reheated.
Presentation ideas:
Serve the ice cream in a bowl or cone, topped with chopped pistachios and a sprinkle of ground cardamom.
Garnishes:
Chopped pistachios and a sprinkle of ground cardamom.
Pairings:
Bastani Sonnati is traditionally served with Persian tea or Turkish coffee.
Suggested side dishes:
Baklava, Turkish delight, or halva.
Troubleshooting advice:
- If the ice cream is too hard, let it sit at room temperature for a few minutes before scooping.
- If the ice cream is too soft, freeze it for an additional hour or two.
Food safety advice:
Make sure to use pasteurized eggs to prevent the risk of salmonella.
Food history:
Bastani Sonnati is a traditional Persian ice cream flavored with rosewater, saffron, and pistachios. It is often served with Iranian desserts such as baklava and halva.
Flavor profiles:
Bastani Sonnati has a creamy, floral flavor from the rosewater and a warm, spicy note from the cardamom.
Serving suggestions:
Serve the ice cream in a bowl or cone, topped with chopped pistachios and a sprinkle of ground cardamom.
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Region: Iranian