The Best Akbar Mashti/ Bastani Sonnati: Persian Saffron Ice Cream Recipe

Ice Cream is a common variety in several cuisines of different parts of the world. Every cuisine has its own way of making or serving Ice Cream. Similarly, they also recognize their ice cream dishes with local regional names. In Persian cuisine, you can find numerous varieties of ice cream, but the ice cream called Akbar Mashti/ Bastani Sonnati/ Persian Saffron Ice Cream is the most famous and delicious ice cream in Iranian food. This piece of writing will discuss an authentic recipe of Akbar Mashti with recommended recipe video.

Though classic and straightforward varieties of ice cream like vanilla, strawberry, and chocolate are well-known and soothing, there is currently a high desire for new tastes and more flavour combinations, such as blueberry Earl Grey, and strawberry balsamic, and lavender honey. Persian ice cream, with its distinctively dazzling yellow hue and fun tastes of saffron and rosewater, maybe what has been lacking from this imaginative list.

Iranian Saffron Akbar Mashti:

All Iranians are quite familiar with and incredibly fond of Bastani Sonnati, which is classic ice cream in Farsi. For me, Bastani Sonnati brings back pleasant childhood memories of the scorching summers I had as a youngster in Tehran, especially our trips to the Caspian Sea. I would frequently end the day with ice cream after a long day of swimming and sandcastle-building at the beach or several hours riding my high handlebar bicycle.

National Ice Cream Of Iran:

It shouldn’t surprise anyone that Iran’s national ice cream has a distinctive saffron flavour. Saffron, a spice that is extremely valuable, is extensively farmed in Iran and utilised in Persian baking and cookery in a variety of ways. However, Bastani Sonnati’s flavour and texture profiles don’t end there. Mastic, typically mixed with salep, adds a gooey, stretchy texture that is a distinctive element of Middle Eastern ice creams. Rosewater, vanilla essence and mastic also offer a rich aroma. Pieces of lime-green pistachio and white flakes of frozen heavy cream are added to finish Akbar Mashti.

Make Ice Cream Without Ice Cream Maker:

You may make the ice cream by hand if you do not have an ice cream maker. For about an hour, freeze the ice cream custard mixture in a large, freezer-safe dish. Remove from the freezer, then use a spatula to remove the frozen edges. Make a strong stir with a whisk, hand mixer, or blender to incorporate them back in. Every 20 minutes, carry on with this procedure and then go back to the freezer. Repeat this process for 2 to 3 hours, or until the ice cream has reached the desired soft-serve consistency. Transfer to an airtight container, then stir in the chopped pistachios and heavy cream chips that had previously been frozen. Put parchment paper over the top and freeze for four hours.

Ingredient Details of Persian Akbar Mashti:

Some warnings and explanations may be necessary due to a number of extra substances that could be unknown. First off, adding too much of any one ingredient might upset the delicate balance and result in an unappealing experience for individuals who are usually excited about their taste combinations.

Although it doesn’t have a strong flavour on its own, rosewater, which is distilled from rose petals and is also a staple in Persian cooking, adds very flowery and fragrant characteristics. Mastic, a hardened resin, adds a pleasant, delicate flavour and a little chewy texture to both sweet and savoury meals. Mastic can be left out because Bastani Sonnati has so many other aromatic spices, but I advise doing so if you can because of the taste and texture it adds. A starchy powder known as salep, often written saleb, schlep, or sahlab, is created from the root of a certain type of orchid. However, it may be fairly difficult to locate, thus cornstarch, which is more widely accessible, has been used in its stead for this recipe.

A sandwich made of Bastani Sonnati is frequently served between two delicate wafers. If not, you may scoop it into a serving dish and serve it plain.

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Best Persian Akbar Mashti/ Saffron Ice Cream Recipe

August 5, 2022

Servings: 4

Prep: 40 min

Cook: 1 hr

Total: 1 hr 40 min

Difficulty: Low Difficulty Level

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All Iranians are quite familiar with and incredibly fond of Bastani Sonnati, which is classic ice cream in Farsi. For me, Bastani Sonnati brings back pleasant childhood memories of the scorching summers I had as a youngster in Tehran, especially our trips to the Caspian Sea. I would frequently end the day with ice cream after a long day of swimming and sandcastle-building at the beach or several hours riding my high handlebar bicycle.

By: Pakistani Foodbox

Ingredients

• Two cups of heavy cream, split
• 3 Cups divided whole milk
• Cornstarch, 3 tablespoons
• Threads of saffron, 1/2 teaspoon
• One sugar cup
• One-half teaspoon of mastic powder
• Salt, a pinch
• Pure vanilla essence, half a teaspoon
• 2 Tablespoons rosewater
• 2 tablespoons coarsely chopped raw pistachios

Directions

• Step 1 Assemble the items.
• Step 2 In a small, flat, rimmed plate or dish, pour 1/2 cup of heavy cream, and then freeze it for approximately an hour, or until it is completely frozen.
• Step 3 Combine the cornstarch and 1/3 cup of milk in a small bowl. Stir until the mixture is flawless. Place aside.
• Step 4 The saffron threads should be reduced to a fine powder using a mortar and pestle. Place aside.
• Step 5 In a large saucepan, combine the remaining 2 2/3 cups milk, 1 1/2 cups heavy cream, sugar, salt, and vanilla.
• Step 6 Stirring constantly, bring to a slow simmer over medium-high heat. Cook the mixture for a further 10 minutes, stirring constantly to prevent any milk from crusting on the bottom.
• Step 7 When the milk begins to steam, lower the flame to a low setting. Never boil.
• Step 8 Stir in the rosewater and ground saffron after adding them. The milk mixture should take on a vivid golden hue and start to smell strongly like milk.
• Step 9 Add the saucepan after giving the milk-cornstarch mixture one more stir. Gently whisk the mixture while cooking for a further 4 to 5 minutes, or until it has slightly thickened.
• Step 10 Transfer to a medium bowl that is shallow. Allow to room temperature. For up to overnight, cover and chill the food in the refrigerator.
• Step 11 To produce ice cream, transfer the cooled milk mixture to a machine. Follow the manufacturer’s recommendations while pulverising.
• Step 12 Cut the frozen heavy cream into pieces that are no larger than 1/2 inch. Add to the ice cream’s last churning process along with the pistachios.
• Step 13 Once the ice cream has finished churning, it will have a smooth, creamy texture with pistachio chunks and white flakes of frozen heavy cream visible.
• Step 14 Alternately, freeze the ice cream for a further 2 hours to give it a harder texture.
• Step 15 Place the ice cream in a freezer-safe, airtight container. For long-term storage, place a sheet of parchment paper on the ice cream’s surface to stop ice crystals from forming.