Bastani Sonnati is a Persian ice cream flavoured with saffron and rosewater and traditionally thickened with salep (sahlep, sahlab or glucomannan), a flour made from the tubers of orchids; and mastic, a resin from the mastic tree. Instead I used cornflour (cornstarch), guar gum and xantham gum. Figs were in season and a delicious accompaniment.
For the ice cream, first steep ¼ of a teaspoon of saffron threads in 1-2 tablespoons of boiling water and set aside. Measure 2 cups of milk and remove 2 tablespoons to make a slurry with 4 – 5 teaspoons of cornflour (cornstarch). In a saucepan bring to boil the remainder of the milk, 1¼ cups of double cream, ⅔ of a cup of sugar and 2 tablespoons of corn syrup. Add the soaked saffron threads and a split vanilla bean. Allow the mixture to simmer for 4 minutes. Remove the saucepan from the heat and stir in the cornflour, return it to the heat and allow the mixture to thicken, then remove it again and cool in an ice bath. When the mixture is cold, strain out the vanilla and saffron threads and pour the mixture into a blender. Add 3 tablespoons of softened cream cheese, ¼ of a teaspoon of fine sea salt, ⅛ of a teaspoon each of guar and xanthan gums and some rosewater to taste – the amount will depend on how concentrated it is so be careful not to add too much. Blend until very smooth and refrigerate, preferably overnight, before churning. When the ice cream is churned, freeze it for at least 4 hours before serving. When you’re ready to serve, toast some slivered pistachios and set aside. Cut fresh figs in half, arrange them on an oven tray cut side up and drizzle with a generous amount of honey. Heat your grill (broiler) to very hot and cook grill the figs until they begin to brown a little. Serve the ice cream with the figs and pistachios.
michelle picker cooks 