- Makes 8-10 glasses
- 100g good-quality while chocolate with vanilla
- 3-4 generous pinched of saffron threads
- Pinch of granulated sugar or demerara sugar
- 300ml full fat milk
- 300ml double cream
- 100g condensed milk
- Freshly made carrot juice
- Crushed pistachios for topping
Saffron Ice Cream and Carrot Juice
Atoosa Sepehr
30th November 2018
Saffron Ice Cream and Carrot Juice
It may seem strange to mix ince cream and juice but most ice cream shops in Iran serve saffrom ice cream with carrot juice and many of my European friends who have visited Iran have become addicted to it. Of course, you can eat the saffron ice cream on its own but I would encourage you to add carrot juice if you are feeling adventurous.
Ingredients
Method
Break the chocolate into a large bowl and set aside.
Make saffron water by using a pestle and mortar to grind the saffron threads together with a pinch of granulated or demerara sugar to form a fine powder. Add 2 tablespoons of boiling water and leave to infuse for at least 10 minutes. Alternatively, after grinding the saffron with sugar, sprinkle it on top of an ice cube in a small bowl and leave the ice to melt: although this is a lengthy process the flavour of saffron is preserved better.
Add the water to a saucepan along with the milk, cream and condensed milk. Bring to the boil on a medium heat, stirring every now and then. Reduce the heat to low and simmer for 5 minutes, then pour into the bowl of chocolate. Stir until the chocolate has completely melted and then set aside to cool before placing in the fridge to chill.
Pour the chilled mixture into an ice-cream machine and churn according to the manufacturer's instructions. Alternatively, if you don't have an ice-cream machine, whisk the chilled mixture for 5 minutes on high speed, then freeze for 4 to 5 hours, stirring every hour until almost frozen.
Freeze the ice cream for a couple of hours so that it is hard before serving.
To make bastini havij (Saffron ice cream and carrot juice), place two or three scoops of ice cream in a glass and then pour in some carrot juice to fill the glass. Top with some crushed pistachios and serve.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
