Bastani Ice Cream
Persian saffron ice cream with rose water, vanilla and pistachios.
Ingredients
g
Scaled from the original 1005 g(×1.00). Percentages stay the same.
| Ingredient | Grams | % |
|---|---|---|
| Milk | 340 | 33.84 |
| Cream | 360 | 35.83 |
| Skim milk powder | 15.0 | 1.49 |
| Egg yolk | 68.0 | 6.77 |
| Sucrose | 150 | 14.93 |
| Dextrose | 45.0 | 4.48 |
| Rose water | 15.0 | 1.49 |
| Vanilla bean paste | 10.0 | 1.00 |
| Saffron | 0.25 | 0.02 |
| Stabilizer | 1.5 | 0.15 |
| Mix weight | 1005 g | 100 |
Inclusions
Added after churning. Not counted in the mix weight.
| Ingredient | Grams | % of mix |
|---|---|---|
| Pistachios | 150 | 14.93 |
Method
- Add all dry ingredients to a bowl and mix well
- Add all other ingredients to a pot
- Whisk in the dry ingredients
- Slowly heat the mix to 85C/185F while stirring
- Transfer to a zip-lock bag and chill in ice water
- Age in fridge for at least 4 hours
- Process it in the ice cream machine
- At the end of churning add the chopped pistachios
