Traditional Persian Saffron Ice Cream: Handmade with Orchid Powder and Walnuts

Discover the art of making traditional Persian saffron ice cream (Bastani Sonnati) completely by hand! This authentic recipe combines the luxurious flavors of saffron, rosewater, orchid powder (Sahlab), and crunchy walnuts, creating a rich and creamy dessert that’s beloved in Iranian culture. Learn step-by-step how to craft this iconic ice cream without any machines, just like it’s been done for generations.

With its vibrant color, unique aroma, and smooth texture, this saffron ice cream is the perfect treat for any occasion. Watch the full process and bring the taste of Iran into your home!

Ingredients:

1 liter full-fat milk

200 ml heavy cream

3/4 cup sugar

1 tsp saffron threads

2 tbsp rosewater

1 tbsp cornstarch (optional, for extra creaminess)

2 tbsp orchid powder (Sahlab)

1/4 cup chopped walnuts

1/4 cup chopped pistachios (optional)

Instructions:

1. Prepare the Saffron Milk:

Grind the saffron threads into a fine powder using a small bowl and the back of a spoon.

Dissolve the saffron in 2 tbsp of warm milk and let it sit for 10 minutes to release its vibrant color and aroma.

2. Make the Ice Cream Base:

Heat the milk in a large saucepan over medium heat. If using cornstarch, mix it with a small amount of cold milk to make a slurry, then add it to the saucepan. Stir continuously until the milk thickens slightly.

Add the sugar and stir until fully dissolved.

Remove from heat and mix in the saffron milk and rosewater. Let it cool completely.

3. Create the Ice Cream Texture (No Churn):

Spread the heavy cream on a flat surface (like a metal tray) and freeze until solid. Break the frozen cream into small chunks.

Pour the cooled saffron mixture into a shallow dish or bowl.

Freeze the mixture for 30 minutes, then stir vigorously with a fork or whisk to break up ice crystals. Repeat this every 30 minutes for about 3-4 hours.

4. Add Cream Chunks and Pistachios:

Once the mixture is thick and creamy,
gently fold in the frozen cream chunks and pistachios for the signature Bastani Sonnati texture.

5. Final Freeze and Serve:

Transfer the mixture to a container, cover, and freeze for an additional 2-3 hours or until fully set.

Scoop and serve in bowls or cones, garnished with extra pistachios!


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