Bastani Sonnati –⬇️⬇️⬇️ RECIPE BELOW- Persian Saffron Ice Cream Ingredients Base: 100 ml heavy cream (for freezing) 500 ml heavy cream 8/10 saffron threads 1 can (400 g) sweetened condensed milk 1/2 tbsp rosewater 2 tbsp sahlab powder ½ tsp ground cardamom 20g raw pistachios, chopped Garnish: Raw pistachios, chopped Dried rose petals Frozen cream shards (from above) Instructions Line a flat tray with parchment paper. Pour 100 ml cream into a thin, even layer. Freeze for at least 3 hours or until completely solid. Grind saffron threads in a small mortar and pestle. Sprinkle the ground saffron over 2 ice cubes in a small bowl. Let it sit at room temperature to melt and bloom. In a medium bowl, combine the sweetened condensed milk, bloomed saffron, rosewater, cardamom, and sahlab powder. Stir until smooth and well combined. In a large bowl, whip 450 ml heavy cream using an electric mixer until stiff peaks form. Gently fold the saffron-condensed milk mixture into the whipped cream using a spatula. Do not overmix. Fold in the chopped pistachios. Remove the frozen cream from the freezer and break it into small shards or flakes. Gently fold half of the frozen cream pieces into the ice cream mixture. Transfer the ice cream mixture into individual molds or one large container. Top with the remaining frozen cream shards, pistachios, and rose petals. Cover tightly with plastic wrap and freeze for at least 8 hours, or overnight.#persianicecream #persianfoodlovers #Summer #persianfoodie #persianfood - @sannieskitchen