top of page

Rosewater and Saffron Ice Cream Dessert Recipes with EBV Saffron

Here's a delicious recipe for Saffron Ice Cream, commonly known as Bastani Irani, enhanced with the magic of EBV Saffron:


  • 1 generous pinch of EBV Saffron threads

  • 2 tablespoons hot water

  • 2 cups heavy cream

  • 1 cup whole milk

  • 3/4 cup sugar

  • 1/3 cup rosewater

  • 1/2 cup unsalted pistachios, coarsely chopped

  • 3-4 small wafer cookies or waffle cones, crumbled (optional)


  • Prepare the Saffron Water: In a small bowl, steep the EBV Saffron threads in hot water. Let it sit for 30 minutes until the water takes on a deep golden hue.

  • Mix the Base: In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium, stirring constantly until the sugar dissolves. Remove from heat just before it reaches a boil.

  • Add the Flavors: Stir the saffron water and rosewater into the milk mixture. Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours, preferably overnight. This allows the flavors to meld beautifully.

  • Churn the Ice Cream: Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer's instructions.

  • Add Pistachios and Cookies: In the last few minutes of churning, add the coarsely chopped pistachios and crumbled wafer cookies (if using). This adds a delightful crunch to the creamy texture.

  • Freeze: Transfer the churned ice cream to an airtight container and freeze for at least 2 hours, or until set.

Serve and Enjoy: Scoop out and enjoy a taste of Persian delight, brightened by the authentic flavors of EBV Saffron.

The vibrant hue and profound aroma of EBV Saffron not only enhance the flavor but also bring an authentic touch to this traditional treat. Every bite will transport you to ancient Persia, where food was an art, and ingredients like saffron were revered.

bottom of page