Desserts 🤖 AI Generated

Saffron Bastani Ice Cream: Persian Rose & Pistachio

Luxurious Persian saffron bastani infused with rosewater and topped with crushed pistachios. This Fat Switch version swaps heavy cream for Greek yogurt, cutting 240 calories (40%) while delivering the same silky, indulgent texture that makes this traditional Iranian dessert irresistible.

25m

Prep Time

Servings

360

Calories

16g

Protein

🛒 Ingredients

✓ 3/4 cup plain Greek yogurt (0% or 2% fat)
✓ 1/4 cup heavy cream
✓ 3 tbsp honey
✓ 1 whole large egg + 2 tbsp skim milk (whisked)
✓ 1/2 tsp saffron threads (crushed and steeped in 2 tbsp warm milk for 10 min)
✓ 1 tbsp rosewater
✓ 1 tbsp cornstarch
✓ 1/4 tsp vanilla extract
✓ Pinch of sea salt

👨‍🍳 Instructions

1. Infuse the Saffron: Crush saffron threads with the back of a spoon and steep in 2 tbsp warm (not boiling) milk for 10 minutes. This releases the earthy, floral compounds and creates the signature golden hue.

2. Temper the Egg Mixture: Whisk together 1 whole egg and 2 tbsp skim milk in a small bowl. In a separate bowl, combine honey, cornstarch, and salt. Gradually add the honey mixture to the egg while whisking constantly to prevent curdling.

3. Create the Custard Base: Pour the egg-honey mixture into a small saucepan over low heat. Stir constantly for 4-5 minutes until thickened (it should coat the back of a spoon). Remove from heat and cool for 5 minutes.

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4. Fold in Dairy and Flavorings: Transfer cooled custard to a bowl. Fold in Greek yogurt and heavy cream gently until combined. Add the saffron-infused milk (including steeped threads), rosewater, and vanilla. Stir until smooth and homogeneous.

5. Chill the Mixture: Cover and refrigerate for at least 30 minutes. This allows flavors to meld and improves the final texture. Can be prepared up to 4 hours ahead.

6. Freeze with Stirring Method: Pour mixture into a shallow container. Freeze for 1 hour, then stir vigorously with a fork, breaking up ice crystals. Repeat every 30 minutes for 3-4 hours total until creamy and scoopable (or use an ice cream machine for 20-25 minutes).

7. Toast the Pistachios: While freezing, lightly toast 2 tbsp shelled pistachios in a dry pan over medium heat for 2-3 minutes, stirring constantly. Cool and chop coarsely for maximum flavor and crunch.

8. Scoop and Serve: Remove from freezer 5 minutes before serving for easier scooping. Divide between two chilled bowls or glasses. Top generously with toasted pistachios, sliced almonds, dried rose petals, and a pinch of saffron threads.

📊 Nutrition per Serving

Calories360 kcal

Protein16g

Carbohydrates50g

Fat10g

🏷️ Tags

#Persian ice cream recipe#saffron rosewater dessert#healthy bastani traditional

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