Recipes · Iranian · Ice Cream
Bastani Sonnati (Persian Saffron Ice Cream)
One serving has 681 kcal and 10 g protein, and at least a fifth of a woman's daily need of vitamin A (84%), choline (45%), riboflavin (38%), phosphorus (33%), cobalamin (32%) and selenium (31%). Ready in 370 minutes.
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- Preparation: 360 min
- Cooking: 10 min
- Makes: 1 serving (233 g)
- Difficulty: Hard
- Diets: Vegetarian, Gluten-free
- Contains: dairy, egg, nut
Ingredients
- 120 g Cream, heavy
- 40 g Milk, whole
- 30 g Sugar
- 20 g Egg yolks, raw
- 0.05 g Saffron
- 10 g Water
- 10 g Pistachios
- 3 g Cornstarch
Method
- Bloom the saffron in a spoonful of the hot water, then warm the milk gently with this saffron water.
- Whisk the egg yolks with the sugar and cornstarch until pale, then slowly whisk in the warm saffron milk.
- Return everything to the pan and cook gently, stirring constantly, for about 5 minutes, until it thickens slightly into a custard; do not let it boil.
- Stir in the remaining water (a stand-in for rose water) and let the custard cool completely, then fold in the heavy cream.
- Churn in an ice cream maker until thick and scoopable, or freeze in a shallow dish, whisking every 30 minutes for the first 2-3 hours to break up ice crystals.
- Fold in the chopped pistachios just before it fully sets, then freeze for a few more hours until firm before scooping to serve.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 681 kcal | 32% |
| Carbohydrates | 41.5 g | |
| Water | 126 mL | |
| Fiber | 1.1 g | 4% |
| Protein | 9.9 g | 21% |
| Tryptophan | 0.16 g | |
| Threonine | 0.41 g | |
| Isoleucine | 0.51 g | |
| Leucine | 0.84 g | |
| Lysine | 0.61 g | |
| Methionine | 0.22 g | |
| Cystine | 0.11 g | |
| Phenylalanine | 0.47 g | |
| Tyrosine | 0.41 g | |
| Valine | 0.6 g | |
| Histidine | 0.25 g | |
| Fat | 54.4 g | |
| Monounsaturated | 15.9 g | |
| Polyunsaturated | 4.2 g | |
| Docosahexaenoic Acid (DHA) | 0.02 g | |
| Eicosapentaenoic Acid (EPA) | 0.01 g | |
| Omega-6 | 3.7 g | |
| Saturated | 30.9 g | |
| Trans-Fats | 1.5 g | |
| Cholesterol | 357 mg | |
| Calcium | 161 mg | 16% |
| Copper | 0.17 mg | 19% |
| Iron | 1.1 mg | 6% |
| Magnesium | 25.8 mg | 8% |
| Manganese | 0.16 mg | 9% |
| Phosphorus | 231 mg | 33% |
| Potassium | 293 mg | 6% |
| Selenium | 17.3 µg | 31% |
| Sodium | 60.3 mg | |
| Zinc | 1.1 mg | 14% |
| Thiamin (vitamin B1) | 0.16 mg | 15% |
| Riboflavin (vitamin B2) | 0.42 mg | 38% |
| Niacin (vitamin B3) | 0.25 mg | 2% |
| Pantothenic acid (vitamin B5) | 1.4 mg | 28% |
| Pyridoxine (vitamin B6) | 0.3 mg | 23% |
| Folate (vitamin B9) | 41.1 µg | 10% |
| Cobalamin (vitamin B12) | 0.76 µg | 32% |
| Choline | 190 mg | 45% |
| Vitamin A | 590 µg | 84% |
| Vitamin C | 1.3 mg | 2% |
| Vitamin D (D2 + D3) | 140 IU | 23% |
| Vitamin E | 1.9 mg | 13% |
| Vitamin K | 4.1 µg | 5% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.7 kg CO2e a serving: higher than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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