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Bastani Ice Cream

Persian saffron ice cream with rose water, vanilla and pistachios.

Bastani Ice Cream

Recipe by icecreamcalc
Calories/100g

255

kcal
Sweetness

18.7

%
Yields

1.2

quarts/liter
Weight

1160

g

Ingredients

  • Milk (3%)
    340 g

  • Cream (40%)
    360 g

  • Skim milk powder
    15 g

  • Egg yolk (4)
    68 g

  • Sucrose
    150 g

  • Dextrose
    45 g

  • Rose water
    15 g

  • Vanilla paste (or one vanilla pod, or vanilla extract)
    10 g

  • Saffron
    0.25 g

  • Stabilizer (read more…)
    1.5 g

  • Pistachios, chopped
    150 g

Directions

  • 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

Notes

  • Use your favorite stabilizer and modify weight as needed. More info on this page
  • If using milk/cream with a different fat % use the software to recalculate or this page

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