Rose Petal And Saffron Ice Cream Recipes

BASTANI SONATI (SAFFRON AND ROSE WATER ICE CREAM) RECIPE

Steps:

• Gather the ingredients.
• Pour 1/2 cup of heavy cream into a small, flat, rimmed plate or bowl and freeze until frozen solid, about 1 hour.
• In a small bowl, combine 1/3 cup of milk with the cornstarch. Stir until completely smooth. Set aside.
• Using a mortar and pestle , grind the saffron threads to a fine powder. Set aside.
• Combine the remaining 1 1/2 cups heavy cream, the remaining 2 2/3 cups milk, sugar, mastic powder, salt, and vanilla in a large saucepan. Bring to a gentle simmer over medium-high heat, stirring frequently. Continue to cook for about 10 minutes, being sure to stir the mixture frequently to avoid any milk crusting on the bottom.
• Reduce the flame to low when the milk starts to steam. Do not boil.
• Add the ground saffron and rosewater, stirring to combine. The milk mixture should turn a vibrant golden color and become quite aromatic.
• Stir the milk-cornstarch mixture once more and add it to the saucepan. Continue to cook over medium heat, stirring gently, until the mixture has thickened slightly, 4 to 5 minutes.
• Transfer to a medium shallow bowl. Let cool to room temperature. Cover and refrigerate for 2 hours, or up to overnight.
• Transfer the chilled milk mixture to an ice cream maker. Churn according to the manufacturer's instructions.
• Break the frozen heavy cream into 1/2-inch pieces or smaller. Add with the pistachios to the ice cream's final churning stage. Once churning is complete, the ice cream will have a soft and creamy texture, with visible pieces of pistachio and white flakes of frozen heavy cream. Alternatively, freeze the ice cream longer for a firmer texture, about 2 hours more.
• Transfer the ice cream to an air-tight, freezer-safe container. Place a piece of parchment paper directly on the ice cream's surface to prevent ice crystals from forming, and freeze for long-term storage.

ROSE PETAL ICE CREAM

Steps:

• Wash the rose petals in cold water and pat dry. In a heavy, non-reactive saucepan, place petals of 2 roses, milk, cream, and ½ cup of the sugar. Place over medium heat and heat to just under boiling. Let steep about a half hour to infuse.
• Combine the egg yolks and the remaining ½ cup of sugar in a mixing bowl. Whisk until thick and pale yellow. Bring the rose/cream mixture back to a near boil and whisk ¼ of the warm mixture into the egg and sugar mixture. Then pour all of the egg mixture into the rose milk and place over low heat. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon.
• Strain into a bowl and chill on ice. Pour into the ice cream maker and freeze according to the manufacturer's instructions. Transfer finished ice cream into bowl and add the torn petals from the remaining rose. Fold into ice cream and pack into freezing container.