Scrape the mixture into a container and place in the freezer until it’s refrozen. Continue until you’ve incorporated all the ice cream (combine more saffron powder and hot water if necessary to maintain the color of the ice cream). Add more ice cream, more saffron water stir. Add more saffron water until the ice cream is sunflower yellow. In a large mixing bowl, combine a few cups of ice cream, the rose water, the frozen cream chunks and some of the saffron water stir until the color is uniform. saffron to 1/4 cup hot water the water should be a deep orange color. Grind a large pinch of saffron to a powder in a spice grinder or mortar and pestle. 4×4-inch) container, stirring in a pinch of orange zest if desired, and freeze until solid. Rose water can be an acquired taste, as it reminds some of soap, but avowed rose water-haters have scarfed this up with abandon.ġ half gallon vanilla ice cream, softened Bastani often contains flakes of frozen clotted cream. Salep is also sometimes included as an ingredient. Rose water’s mother passed on this recipe for her “semi-homemade” version of akbar mashti, an Iranian ice cream flavored with saffron and rose water. Bastani (Persian: ), also known as Bastani-e Zafarni, Bastani-e Akbar-Mashti Bastani Zafarni, Bastani-e Akbar-Mashti, Gol-o Bolbolor Gol-o Bolbol is a Persian ice cream made with milk, eggs, sugar, rose water, saffron, vanilla, and pistachio.
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