No-Churn Persian Ice cream/Basanti Sonnati
Yippee!! I eventually tried out the recipe! Basanti Sonnati, Yes, this Persian ice cream is an electic mix of taste and flavour. Two ingredients reflect the basic flavour of this ice cream: saffron and rose water. Saffron lends complexity, while rose water imparts a floral taste to this Iranian ice cream recipe.
So you can say that Basanti Sonnati is a combination of complex floral flavours. The recipe in addition to salep (a starch like substance made from the tubers of wild orchids) calls for basic ice cream ingredients i.e. milk, cream etc. The ingredient salep is what gives the persian safron and rose water ice cream it's chracteristic texture. I searched online and in store to find salep but to no avail. However after minutes, hours and finally days of contemplative musings I finally came up with an ingredient that could replace salep to a certain extent. I found out that using corn flour in the ice cream recipe gave me a texture more or less similsr to Bastani Sonnati.
The process of making the Persian Ice cream is intiated with a custard base. Salep is used to thicken the custard but as already mentioned I have used corn flour instead. After flavouring the custard with saffron and rose water frozen double cream is added to the cooled custard. The mixture is then blended along with condenesed milk and frozen. This is my version of Persian Ice cream or Bastani Sonnati. In order to prevent the ice cream mixture from forming crystals you have to take it out from the freezer and whisk with the help of a fork. Keep whisking after every hour or so untill you have a smooth crystal free ice cream.
Now that you have had a complete dose of Persian Ice cream intro and basic method for its preparation, follow the instructions given below to learn how to make Persian Ice cream from start to finish.
|fresh whole milk||1 1/4 cups|
|corn flour||1 tbsp|
|saffron powder||1/4 tsp|
|rose water||5 tbsp|
Crush the saffron either with a spoon or a pestle and mortar. Set aside. Also place the double cream in the freezer while you make the custard.
Don't let the milk boil. Now take out about 2-3 tbsps of milk from the 1 1/2 cup and dissolve the corn flour. Add it to the saffron milk mixture. Stir continously while cooking on low heat. Cook the milk until it is thick enough to coat the back of the spoon.
Let cool at room temperature. Once cool place in the fridge for an hour. After an hour take out of the fridge and put in the blender along with whipped cream and condensed milk. Add rose water and blend on high speed until the mixture is thick and homogeneous. Place in a container to freeze for 7-8 hours.
It is important to keep whisking the mixture from time to time to prevent the formation of crystals.Garnish with pistachios and rose petals. I hope you like this recipe. Don't forget to share it with your family and friends.
Complete Recipe For Persian Ice cream/Basanti Sonnati
- 1 1/4 cups fresh whole milk
- 1 tbsp corn flour
- 400ml condensed milk
- 400ml double cream
- 1/4 tsp saffron powder
- 5 tbsps rose water