Persian Ice Cream with Saffron, Pistachios, and Rose (Bastani Sonnati)

Ingredients

• 6 large egg yolks
• 3/4 cup raw cane sugar or granulated sugar, (divided)
• 2 cups whole milk
• 1/2 teaspoon saffron threads
• Kosher salt
• 1 to 2 tablespoons rose water
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cardamom
• 1 cup heavy cream
• 1/2 cup lightly crushed pistachios, (divided)
• Dried rosebuds ((optional))
• Honey, (for serving (optional))

Steps

1. 1

   Combine the egg yolks and sugar. Fill a large bowl about one-third with ice water. In a medium bowl, add the egg yolks and 1/2 cup of the sugar. Whisk until the mixture is pale, 3 to 4 minutes.

2. 2

   Flavor the milk. In a medium saucepan, add the whole milk, saffron threads, a tiny pinch of salt (about 1/8 teaspoon), and the remaining 1/4 cup sugar. Set the saucepan over medium-low heat and bring the mixture to a simmer, whisking continuously until the sugar has dissolved. Remove from the heat.

3. 3

   Make the custard. In a slow, thin, and steady stream, add the milk mixture to the egg yolk mixture, whisking the entire time. Once everything is combined, return the mixture to the saucepan. Cook over low heat, stirring with a wooden spoon or rubber spatula, until the mixture has thickened to the consistency of syrup (it should lightly coat the back of the wooden spoon). This could take up to 15 minutes. Watch carefully and don’t let it boil!

4. 4

   Cool and flavor the custard. Pour the custard back into the medium bowl and set the bowl inside the large bowl of ice water (make sure the ice water doesn’t get into your custard). Stir the custard until it has cooled, then stir in the rose water, vanilla, and cardamom. Remove the custard bowl from the ice bath and place in the freezer for 20 to 30 minutes to cool quickly, or cover and refrigerate for 1 hour or overnight.

5. 5

   Beat the cream. Pour the cream into a large bowl (if using a hand mixer) or into the bowl of a stand mixer fitted with the whisk attachment and beat on medium until silky, stiff peaks form. Take care not to over-whip the cream.

6. 6

   Combine the ice cream. Use a rubber spatula to fold the cooled custard carefully and slowly into the whipped cream. Once combined, fold in 1/4 cup of the pistachios.

7. 7

   Freeze the ice cream. Pour the ice cream into a 9-by-5-inch loaf pan and smooth the top with your spatula. Sprinkle the remaining 1/4 cup pistachios and the dried roses (if using) on top. Cover the surface flush with plastic wrap and freeze until the mixture is firm, about 6 hours.

8. 8

   Serve. Remove the ice cream from the freezer and allow it to sit at room temperature for 5 to 10 minutes to soften enough to scoop. Serve scoops of the ice cream in bowls, and if you like it a bit sweeter, add a drizzle of warmed honey on top.