No Churn Persian Ice Cream (Bastani Sonnati)

Ingredients:

1 tbsp saffron

1 tbsp rosewater

2-3 ice cubes

2 cups heavy whipping cream

1 can sweetened condensed milk

1 tbsp of ground cardamom

1/2 cup of crushed pistachios

Start by grounding the saffron between your fingers until it forms a powder like texture. In a bowl, place ice cubes and sprinkle the saffron over the ice cubes. Set aside and wait for the ice cubes to melt. You’ll be left with an orange/red color.

In a bowl, add condensed milk, rosewater, saffron water, and cardamom. Combine gently with a spoon. In a large bowl, add whipping cream and whisk with a paddle attachment until thick peaks form. This should take about 5-8 minutes depending on speed of the paddle.

Add condensed milk mixture into the heavy cream. Using a spatula, fold everything together gently. In a loaf pan, add the mixture and even it out with a spatula. Top with crushed pistachios. Cover with plastic wrap and place in freezer. Freeze for 8 hours (ideally overnight).