This classic ice cream is one of the best Persian desserts ever. It is among the first ice cream recipes I learned to make at home and has remained a family favorite after all these years.
Known as Bastani Sonnati in Persian, this popular summertime treat requires just a few ingredients. Traditional recipes use sahlab (starchy flour from orchid tubers) and mastic (a tree resin) to thicken and emulsify the mixture.
Some modern Persian ice cream recipes use eggs to make a custard ice cream base. I have tried that, but did not like the eggy flavor. Instead I have always thickened the milk with corn starch or custard powder and it works perfectly well.
And I have a really cool trick to make your ice cream healthier, while still keeping it very satisfying and delicious.
For an easier homemade version, whip 2 cups of heavy cream until stiff peaks. Then gradually fold in a can of condensed milk. Stir in saffron infused rose water and pistachios. Freeze the mixture.
If you prefer to use a custard base rather than condensed milk, then dissolve ⅔ cup sugar in 1 cup milk and bring it to a boil. Dissolve 1 tablespoon of corn starch in ¼ cup of milk and whisk that in the milk and cook at medium-low heat until it thickens into a custard. Let it cool and fold that into whipped cream instead of condensed milk.
Be sure to stir the mixture every half hour to break the ice crystals and until frozen and creamy.
