Rosewater Ice Cream

Updated: Jun 6, 2021

Rosewater and Saffron Ice Cream, better known in Iran as Bastani-e-Sonati.

A luxuriously mouth watering and unique experience to any ones taste buds is the only way to describe this ice cream. Totally decadent, full of cream, saffron, rosewater and pistachio slivers with pieces of clotted cream dotted in-between, if you hadn't had enough already!


600ml double cream

200ml full fat milk

11/2 cup granulated sugar

4 tbsp rose water

1/2 tbsp ground saffron

3 tbsp corn starch

1/2 cup chopped pistachios


1/2 tsp ground rose petals

1/2 tsp pistachio slivers


Step 1

  • Mix 100ml of milk and cream with the corn starch

  • Warm the rest of the cream and milk with the sugar over medium heat

  • Add the 100ml of milk, cream and corn starch to the rest of the milk and cream

  • Continue mixing until the cream thickens and becomes stretchy from the corn starch

  • Add the saffron and rose water and mix well for 2 minutes

Step 2

  • Remove from the heat and allow to cool down completely

  • Coarsely grind the pistachios and mix into the ice cream

  • Place in the freezer for a couple of hours or over night


You can add chunks of frozen rosewater cream on top of the ice cream before serving.

Finally when serving garnish with the pistachio slivers and dry rose petals.

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