Bastani Persian Saffron–Rose Ice Cream

1. 1

   Whisk the egg yolks and sugar in a medium bowl until thick and pale yellow, 1 to 2 minutes.

2. 2

   Warm the milk, rose water, and vanilla in a medium saucepan over medium heat just until it lightly simmers. Gradually pour the milk mixture into the yolk mixture while whisking constantly.

3. 3

   Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until an instant-read thermometer reads 170 degrees F (77 degrees C) and the mixture is thick enough to coat the back of a spoon, 5 to 8 minutes. Remove from the heat. Add the saffron and stir until the mixture becomes a deep yellow, about 1 minute. Stir in the whipping cream. Cover the surface with plastic wrap and chill for at least 8 hours or up to 24 hours.

4. 4

   Churn the mixture in an ice cream maker according to the manufacturer’s directions until it reaches a soft-serve texture. Add the pistachios (if using) during the last few minutes of churning.

5. 5

   Transfer to a freezer-safe container, cover the surface with parchment paper, and freeze until firm, at least 4 hours.

6. 6

   Scoop into bowls. Garnish with pistachios and rose petals. Freeze in an airtight container for up to 1 week.

• Calories 233.61 kcal Moderate
• Protein 8.84 g Moderate
• Carbs 27.22 g Moderate
• Total Fat 10.57 g Moderate
• Saturated Fat 5.21 g High
• Trans Fat 0.02 g High
• Cholesterol 153.8 mg High
• Sodium 107.82 mg Low Source
• Fiber 1.2 g Low Source
• Sugar 23.72 g High
• Added Sugar 0.0 g Low Source
• Calcium 85.68 mg Low Source
• Iron 1.08 mg Low Source
• Potassium 227.38 mg Low Source
• Vitamin A 58.84 mcg_rae Low Source
• Vitamin C 0.56 mg Low Source
• Vitamin D 1.59 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Eggs 🥚
• Milk 🥛