Ingredients with Measurements:
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/2 cup dried figs, chopped
- 1/4 cup rose water
- 1/4 tsp ground saffron
- 1/4 tsp ground cardamom
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
Special equipment needed:
- Ice cream maker
- Blender or food processor
Step-by-step instructions:
1. In a medium saucepan, combine the milk, cream, sugar, figs, rose water, saffron, cardamom, cinnamon, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling.
2. Remove from heat and let cool to room temperature.
3. Pour the mixture into a blender or food processor and blend until smooth.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
5. Transfer the ice cream to a container and freeze for at least 2 hours before serving.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Churning time: 20-30 minutes
Freezing time: 2 hours
5. Temperature:
Stove heat: medium
Freezer temperature: 0°F (-18°C)
Serving size:
Makes about 6 servings
Nutritional information:
Per serving:
- Calories: 330
- Total fat: 21g
- Saturated fat: 13g
- Cholesterol: 78mg
- Sodium: 140mg
- Total carbohydrates: 31g
- Dietary fiber: 1g
- Sugars: 29g
- Protein: 5g
Substitutions for ingredients:
- Whole milk can be substituted with almond milk or coconut milk for a dairy-free version.
- Heavy cream can be substituted with coconut cream for a dairy-free version.
- Dried figs can be substituted with other dried fruits such as raisins, dates, or apricots.
- Rose water can be substituted with orange blossom water or vanilla extract.
- Saffron can be omitted if not available.
- Cardamom and cinnamon can be substituted with other spices such as nutmeg or ginger.
Variations:
- Add chopped pistachios or almonds for extra crunch.
- Use fresh figs instead of dried figs for a different texture.
- Add a tablespoon of honey for extra sweetness.
- Add a tablespoon of cocoa powder for a chocolatey twist.
Tips and tricks:
- Make sure the mixture is completely cool before blending and churning to prevent curdling.
- Soak the dried figs in hot water for 10 minutes before chopping to make them easier to blend.
- Chill the ice cream maker bowl in the freezer for at least 24 hours before churning for best results.
- Serve the ice cream with fresh figs and a drizzle of honey for an elegant presentation.
Storage instructions:
Store the ice cream in an airtight container in the freezer for up to 1 week.
Reheating instructions:
Let the ice cream sit at room temperature for 5-10 minutes before scooping to soften.
Presentation ideas:
Serve the ice cream in a bowl or cone and garnish with fresh figs and a sprinkle of chopped nuts.
Garnishes:
Fresh figs, chopped nuts, honey, whipped cream, edible flowers.
Pairings:
Baklava, Turkish delight, tea or coffee.
Suggested side dishes:
Fresh fruit salad, baklava, Turkish delight.
Troubleshooting advice:
- If the mixture curdles during blending, strain it through a fine-mesh sieve before churning.
- If the ice cream is too hard after freezing, let it sit at room temperature for a few minutes to soften before serving.
Food safety advice:
- Make sure to use pasteurized milk and cream to prevent foodborne illness.
- Store the ice cream at 0°F (-18°C) or below to prevent bacterial growth.
Food history:
Bastani Sonnati is a traditional Persian ice cream flavored with rose water, saffron, and pistachios. It is typically served with a thin wafer called "falooda" and garnished with chopped pistachios.
Flavor profiles:
Creamy, floral, sweet, nutty.
Serving suggestions:
Serve the ice cream in a bowl or cone and enjoy as a refreshing dessert or snack.
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Region: Iranian