Bastani Sonnati (Persian Saffron and Pistachio Ice Cream)
Golden saffron custard ice cream with rose water, crunchy pistachios and little frozen shards of clotted cream.
- Time7 hr
- LevelMedium
- Costabout £0.90 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Soak the ground saffron in the hot water for 10 minutes until deep orange.
10 min - 2
Whisk the egg yolks and sugar together in a bowl until pale and thick.
- 3
Heat the milk and double cream in a pan until steaming but not boiling. Pour onto the yolks in a slow stream, whisking all the time.
- 4
Return the mixture to the pan and cook over a low heat, stirring constantly, for 8 to 10 minutes until it coats the back of a spoon. Do not let it boil.
10 min - 5
Strain into a clean bowl and stir in the saffron liquid and rose water. Cool, then chill for at least 3 hours or overnight.
180 min - 6
Churn in an ice cream machine until thick. If you have no machine, freeze in a tub and beat well with a fork every 45 minutes, 3 or 4 times.
- 7
Fold through the pistachios and the frozen clotted cream pieces, then freeze for another 2 hours until scoopable. Serve in cold bowls.
120 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
