Bastani is flavored with rose water, the key to this vibrant and delicious saffron and rose ice cream. Rose water has a strong flavor, so start with 2 tablespoons if you want a more delicate floral note.

Ingredients

• 5 large egg yolks

• 1/2 cup white sugar

• 5 1/2 cups whole milk

• 2 to 4 tablespoons rose water

• 1 teaspoon vanilla extract

• 1/2 teaspoon saffron threads, crushed to a powder

• 1 1/2 cups whipping cream

• 1/3 cup chopped raw, unsalted pistachios (optional), plus more for garnish

• dried rose petals, for garnish

1. Whisk together egg yolks and sugar in a medium bowl until thick and pale yellow, 1 to 2 minutes.

2. Warm the milk, rose water, and vanilla in a medium saucepan over medium heat just until mixture lightly simmers. Gradually pour milk mixture into yolk mixture, whisking constantly.

3. Return mixture to saucepan and cook over medium-low heat, stirring constantly, until an instant-read thermometer registers 170 degrees F (77 degrees C) and mixture is thick enough to coat the back of a spoon, 5 to 8 minutes. Remove from heat. Add saffron, stirring until mixture takes on a deep-yellow color, about 1 minute. Stir in whipping cream. Cover surface with plastic wrap; chill at least 8 hours or up to 24 hours.

4. Add the mixture to the ice cream maker, select the ice cream mode for churning, and once the mode is finished, you may opt to select the cooling-only mode to freeze the mixture until it solidifies.

5. Scoop into bowls. Garnish with pistachios and rose petals. (Freeze in an airtight container up to 1 week.)