Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup sugar
- 1/2 cup chopped walnuts
- 1/2 cup rosewater
- 1/4 tsp saffron threads
- 1/4 tsp ground cardamom
- Pinch of salt
Special equipment needed:
- Ice cream maker
- Large mixing bowl
- Whisk
- Saucepan
- Fine mesh strainer
Step-by-step instructions:
1. In a saucepan, combine heavy cream, whole milk, sugar, saffron threads, ground cardamom, and a pinch of salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2. Remove from heat and let the mixture cool to room temperature.
3. Once the mixture has cooled, stir in the chopped walnuts and rosewater.
4. Pour the mixture through a fine mesh strainer into a large mixing bowl.
5. Cover the bowl with plastic wrap and chill in the refrigerator for at least 2 hours, or until completely chilled.
6. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
7. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours, or until firm.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Chilling time: 2 hours
Freezing time: 2 hours
5. Temperature:
Medium heat
Serving size:
Makes about 1 quart of ice cream
Nutritional information:
Calories per serving: 350
Fat: 25g
Carbohydrates: 30g
Protein: 4g
Substitutions for ingredients:
- Instead of walnuts, you can use pistachios, almonds, or any other nut of your choice.
- If you don't have rosewater, you can use vanilla extract or another flavoring of your choice.
Variations:
- Add in some chopped dried fruit, such as dates or figs, for extra flavor and texture.
- Instead of saffron and cardamom, you can use cinnamon and nutmeg for a different flavor profile.
- Use coconut milk instead of heavy cream for a dairy-free version.
Tips and tricks:
- Make sure the mixture is completely chilled before churning in the ice cream maker.
- Toast the walnuts before adding them to the mixture for extra flavor.
- For a smoother texture, strain the mixture through a fine mesh strainer before churning.
Storage instructions:
Store the ice cream in a freezer-safe container with a tight-fitting lid for up to 2 weeks.
Reheating instructions:
Allow the ice cream to soften at room temperature for a few minutes before serving.
Presentation ideas:
Serve the ice cream in a bowl or cone, topped with additional chopped walnuts and a drizzle of honey or caramel sauce.
Garnishes:
Chopped walnuts, honey, caramel sauce
Pairings:
Baklava, Turkish delight, tea
Suggested side dishes:
None
Troubleshooting advice:
- If the ice cream is too soft, freeze it for a longer period of time.
- If the ice cream is too hard, let it sit at room temperature for a few minutes before serving.
Food safety advice:
Make sure to use pasteurized dairy products and handle food safely to prevent foodborne illness.
Food history:
Bastani Sonnati is a traditional Persian ice cream that is typically flavored with saffron and rosewater. It is often served with nuts and dried fruit.
Flavor profiles:
Creamy, nutty, floral, aromatic
Serving suggestions:
Serve the ice cream as a dessert after a Persian or Middle Eastern meal.
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Region: Iranian