Bastani ice cream dates to 500BC Persia, which is now Iran and it’s easy to see why it is just as popular now as it was then. Made with the two most popular Persian flavours, rose and saffron, it’s then decorated with beautiful green pistachio. Iranians eat it served in bowls or sliced and sandwiched between two wafers, both of which are delicious. My no-fuss, cheat method using condensed milk means no need to make a custard and no churning.
Serves: 6
Prep: 15 minutes but needs to be frozen overnight
Cook: none
Ingredients:
150ml double cream
1 x 397ml tin condensed milk
2 tbsp rose water
1 tsp ground cardamon
1 pinch of saffron
2 ice cubes
Method:
- Grind a pinch of saffron in a pestle and mortar until it becomes a powder. Add 2 ice cubes and let them melt together.
- Add the saffron water and rose water to the condensed milk along with the teaspoon of ground cardamom and mix well.
- Set aside while you whisk the double cream until it becomes stiff peaks
- Pour the condensed milk mixture into the cream and stir so everything is well mixed.
- Line a loaf tin with cling film before pouring the mixture in and then freeze overnight.
- To serve, tip the loaf upside down on to your serving plate and remove the cling film.
- Decorate with dried rose petals and sliced pistachios.
- Cut into slices to serve as they are or sandwiched between two wafers.
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