Saffron Ice Cream Recipe – Rich, Creamy, and Luxuriously Fragrant
1. Introduction
There’s something magical about saffron — the way its golden strands bloom in warm milk, releasing a deep, floral aroma that instantly elevates any dessert. Saffron Ice Cream, also known as Bastani Sonnati in Persian cuisine, is not just a treat; it’s a celebration of flavor, color, and tradition.
This recipe creates a creamy, melt-in-your-mouth ice cream infused with saffron’s signature hue and aroma, perfectly balanced with the richness of cream and the subtle crunch of pistachios. Even if you’ve never made ice cream before, this guide will walk you through the process step-by-step so you can enjoy a professional-quality dessert at home.
Here’s what you’ll love about this saffron ice cream:
- Luxurious flavor thanks to real saffron threads.
- No ice cream machine needed (but you can use one if you have it).
- Customizable with mix-ins like pistachios, rose water, or cardamom.
By the end of this article, you’ll know how to choose the right saffron, infuse it for maximum flavor, churn it for a creamy texture, and store it for future enjoyment.
2. Ingredients Breakdown
- Saffron Threads – The star of the recipe. Use high-quality saffron for the richest flavor and color. Grind it lightly before blooming in warm milk.
- Whole Milk – Provides creaminess. Whole milk works best, but you can substitute with almond or oat milk for a lighter version.
- Heavy Cream – Adds richness and a smooth texture. For a dairy-free option, use coconut cream.
- Sugar – Balances the flavors. Adjust to taste.
- Egg Yolks – Essential for making a custard base, giving the ice cream body and a luscious texture.
- Rose Water (Optional) – Enhances the floral notes. Use sparingly.
- Pistachios – For garnish and added crunch. Can be swapped with almonds or omitted.
- Salt – Just a pinch to enhance overall flavor.
3. Step-by-Step Instructions
Step 1: Bloom the saffron
- Grind saffron threads in a mortar and pestle.
- Add them to 2 tablespoons of warm milk and let sit for 10 minutes to release color and aroma.
Step 2: Prepare the custard base
3. In a medium saucepan, heat milk, cream, and half of the sugar over medium heat until just simmering.
4. In a separate bowl, whisk egg yolks with the remaining sugar until pale and thick.
Step 3: Temper the eggs
5. Slowly pour a small amount of the hot milk mixture into the yolks while whisking continuously.
6. Gradually add the rest of the hot milk to the yolks, then return the mixture to the saucepan.
Step 4: Cook until thickened
7. Cook over low heat, stirring constantly, until the mixture coats the back of a spoon (about 5–7 minutes).
8. Remove from heat and stir in the saffron milk and rose water (if using).
Step 5: Chill the mixture
9. Pour the custard through a fine mesh sieve into a clean bowl.
10. Cover and refrigerate for at least 4 hours or until completely chilled.
Step 6: Churn or freeze
11. If using an ice cream maker, churn according to the manufacturer’s instructions.
12. Without a machine: Pour the mixture into a shallow dish, freeze, and stir every 30 minutes for 3–4 hours.
Step 7: Serve
13. Scoop into bowls, sprinkle with chopped pistachios, and serve immediately.
4. Tips and Variations
- Extra Creamy – Use a higher cream-to-milk ratio.
- Flavor Boost – Add a pinch of ground cardamom.
- Vegan Option – Use coconut cream and plant-based milk.
- Nut-Free – Omit pistachios entirely.
- Rose Lovers – Add 1 teaspoon of rose water for a floral twist.
5. Serving Suggestions
- Serve in elegant glass bowls for a sophisticated touch.
- Garnish with crushed pistachios, dried rose petals, or a drizzle of honey.
- Pair with Persian sweets like baklava or date cookies.
- For drinks, serve alongside chai tea or mint tea.
6. Storage and Reheating Instructions
- Fridge – Not recommended for ice cream; always store in the freezer.
- Freezer – Store in an airtight container for up to 2 weeks.
- Reheating – Ice cream should not be reheated, but if too firm, let it sit at room temperature for 5–10 minutes before serving.
7. Recipe Notes
- Can be prepped ahead and stored before churning.
- Best with freshly bloomed saffron.
- Ice cream machine optional — hand-freezing method works well too.
8. Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 260 kcal |
| Fat | 18 g |
| Saturated Fat | 11 g |
| Carbohydrates | 21 g |
| Sugar | 19 g |
| Fiber | 0 g |
| Protein | 4 g |
| Sodium | 30 mg |
| Cholesterol | 120 mg |
| Calcium | 90 mg |
| Iron | 0.3 mg |
Nutrition information is an estimate and may vary based on specific ingredients used.
9. Recipe Card Summary
Course: Dessert
Cuisine: Persian / Middle Eastern
Servings: 6
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 4 hours 35 minutes (including chilling)
Ingredients:
- 1 tsp saffron threads
- 2 cups whole milk
- 1 cup heavy cream
- ½ cup sugar (divided)
- 4 egg yolks
- 2 tbsp warm milk (for blooming saffron)
- 1 tsp rose water (optional)
- ¼ cup chopped pistachios
- Pinch of salt
Instructions:
- Bloom saffron in warm milk.
- Heat milk, cream, and sugar until simmering.
- Whisk yolks with remaining sugar.
- Temper eggs with hot milk, then return to saucepan.
- Cook until thickened, stir in saffron and rose water.
- Chill completely, churn or freeze.
- Garnish with pistachios and serve.
Notes:
- Use high-quality saffron for best results.
- Can be made dairy-free with coconut cream.
🏷️ Diet Tags: Gluten-Free, Vegetarian, Dairy-Free Option
🌿 Health Benefits: Saffron contains antioxidants, may improve mood, and support heart health.
10. Conclusion
Saffron Ice Cream is more than just dessert — it’s a sensory experience, from the deep golden hue to the intoxicating aroma and velvety texture. Whether you’re serving it at a dinner party or enjoying a quiet indulgence, this recipe brings a touch of elegance to any occasion.
Give it a try, and let me know in the comments how it turned out for you. Your kitchen is about to smell like pure luxury.