Bastani Persian Rose Water Saffron And Pistachio Ice Cream Food

SAFFRON ICE CREAM (BASTANI IRANI)

Steps:

• Grind the saffron with 1 tsp of sugar with a mortar and pestle. In a small bowl combine the saffron with the boiling water. Let steep for 10-15 minutes or while you prepare the other ingredients.
• In a medium saucepan, gently heat (on low) the whole milk, 1/4 cup of the cream, cardamom, salt and vanilla, until it steams/heats all the way through.
• While the milk mixture is heating up, whip the egg yolks and sugar in a glass measuring jar until pale and double in size. This should take about 5-6 minutes. You do not need a stand mixer for this just use a whisk and some elbow grease.
• Pour in about 1/4 cup of the milk mixture into the egg mixture and whisk. You want to temper the egg yolks so they do not curdle or cook. If the egg mixture is still thick add another 1/4 cup of the milk mixture. Mix and then pour the egg mixture into the saucepan with the milk mixture. Add the bloomed saffron, stir to combine.
• Using a wooden spoon or a spatula continue to stir the custard until it thickens. About 10 minutes (on low heat). The custard will coat the spoon or spatula when it has thickened enough. Remove from heat.
• In a large bowl place the remaining 1 cup of whipping cream. Place a sieve on top and strain the custard (to avoid any curdled bits). Stir in the rosewater and allow the mixture to cool to room temperature before placing in the fridge to cool for 8 hours or overnight.
• Churn the mixture according to the manufacturer's instructions. Add the toasted pistachios towards the last five minutes of churning. Transfer to a freezer-safe ice cream container and allow to freeze for at least 2 hours.
• Bring the ice cream out 10-15 minutes prior to serving so it softens up. Serve with more toasted pistachios or in a cone!

PISTACHIO PUDDING ICE CREAM

Steps:

• Put pudding mix in a small bowl, whisk in 2 cups of cold milk.
• Pre chill your ice cream machine for about 5 min (if pre chilling is required by manufacture).
• Pour pudding mixture into machine and follow manufacturers directions.
• If using the nuts, add them to the mixture when it is about half done, and finish processing; OR, follow the manufacturers directions for adding chopped candy bars to ice cream, and add the chopped nuts following those directions.
• Store any leftover ice cream in the freezer in a tightly covered container.
• Press a piece of plastic wrap into the surface of the ice cream before covering the container, to prevent ice crystals from forming.

PERSIAN ICE CREAM (BASTANI)

Steps:

• Dissolve corn starch in ½ cup milk and stir well until smooth.
• Take the remaining milk and sugar in a large saucepan and bring it to a boil over medium high heat.
• Lower the heat and whisk in the corn starch-milk mixture, stirring constantly. Simmer until it reaches a thin custard consistency or coats the back of a spoon. Take the pan off the heat and let it cool on an ice bath.
• Using a small mortar and pestle, grind the saffron with a pinch of salt until it is a fine powder. Dissolve it in the rose water and let it soak for 15 to 20 minutes.
• Stir in saffron-rose water, heavy cream and vanilla until well combined.
• Chill the mixture in refrigerator for several hours/overnight or over an ice bath (by setting the saucepan in a larger bowl partially filled with ice and water).
• Freeze the mixture in your ice cream maker according to the manufacturer's instructions. Add the pistachios in the end just when the ice cream is starting to set. Check note below about cream chunks.

BASTANI (PERSIAN ROSE WATER, SAFFRON AND PISTACHIO ICE CREAM)

Steps:

• In a medium thick-bottomed bot, slowly heat the milk to boiling while stirring. Add the vanilla extract and saffron. Continue to cook on low heat, stirring occasionally while doing the next step.
• Beat the egg yolks with the sugar until smooth and foamy. Very carefully and slowly, pour the egg/sugar mixture into the milk. Make sure to stir it rapidly with a fork or use a whisk while pouring (or you will end up with scrambled eggs in the ice cream!).
• Continue heating the mixture on low heat while stirring constantly with a wooden spoon until thickened (it should be foamy and coat the spoon).
• Pour the custard mixture into a bowl, and refrigerate until well chilled.
• Once cold, stir in the cream, rose water or extract, and chopped pistachios.
• Churn in an ice cream maker until finished (or, stick in the freezer and vigorously stir every 30 minutes or so to break up the ice crystals, until it is homogenous and frozen).

THE HIRSHON PERSIAN SAFFRON, ROSE AND PISTACHIO ICE CREAM - بستنی سنتی‎

Steps:

• Lay a medium-sized zip-bag or freezer bag in a flat dish and pour 100ml of the cream into it. Close the top and spread the cream to a thickness of about one and half millimetres. Put in the freezer.
• In a medium thick-bottomed bot, slowly heat the milk to boiling while stirring. Add the vanilla extract, salep, pistachio paste and saffron. Continue to cook on very low heat for 30-40 minutes, stirring occasionally while doing the next step. It will reach a pudding consistency as it is cooked. Let it cool.
• Beat the egg yolks with the sugar until smooth and foamy. Very carefully and slowly, pour the egg/sugar mixture into the milk. Make sure to stir it rapidly with a fork or use a whisk while pouring (or you will end up with scrambled eggs in the ice cream!).
• Let it cool.
• Transfer it to a bowl and put in the freezer - let it sit there for 30 minutes.
• Take it out and whisk constantly with a fork for 2-3 minutes. Scrape the ice cyristals you see around the top of the container. Put it back into the freezer.
• Repeat this 4-5 times in every 30 minutes. You will see how it stretches when whisking. If you whisk it letting it stretch, it's better.
• Take the frozen layer of cream out of the freezer and cut the bag open. Chop the frozen cream with a knife into penny-size pieces.
• After the final whisking, stir in the cream, rose water or extract, and chopped pistachios.
• Transfer the mixture in an airtight container and freeze for 5 hours.
• Garnish as indicated.
• To make sugar-coated fresh rose petals:
• Pick a rose bloom that has just opened and you are 100% certain has never been sprayed with pesticides. DO NOT USE STORE-BOUGHT ROSES!
• Pull the petals apart and rinse under cold water. Spread on kitchen paper to dry. Meanwhile make a heavy syrup with ½ cup of sugar and ½ cup of water. Boil until the syrup is thick and lightly coats the back of a spoon. Remove from heat and add one tablespoon rosewater. Mix well.
• Use chopsticks to drop the rose petals in the syrup and coat them well on both sides. Then dredge the petals one by one in fine sugar. Put the petals on a mesh sieve to air dry for as long as a day. Use to decorate the ice cream.