Bastani

(Persian Saffron Ice Cream)

July: National Ice Cream Month

Before Highlander entered Islander’s life nearly three decades ago, she was friends at university with an Iranian-Persian Ph.D. student in the dorm. Ali M. used to joke and tell everyone that he would buy her hand in marriage with 12 white camels. She answered back that he could just buy her some ice cream! So they would walk off campus with a bunch of other dorm friends to an ice cream parlor and enjoy the frozen treats and everyone’s company. When Highlander moved into the same dorm a couple of years later, there were no hard feelings between him and Ali. In fact, he welcomed us in his physics lab where he was working on an experiment for his doctoral dissertation. And we all still went out to eat ice cream for a much needed study break afterwards! Always a funny guy, Ali said he wished the parlor could serve bastani as the 32nd flavor option. Bastani is a traditional Persian ice cream flavored with saffron, rosewater, cardamom and pistachios.

We do miss those dorm days and all our international university friends at the ice cream parlor. So we were happy to discover Persian and Middle Eastern restaurants where we now live and try bastani after all these years. Islander immediately searched for no churn bastani recipes and adapted one for our blog post. It is a delicious dessert to serve during the summer and throughout National Ice Cream Month.

Recipe

Ingredients

  • 2 cups (1 pint) heavy whipping cream, divided use, cold
  • saffron, generous pinch
  • 1 tablespoon rose water
  • 1/2 cup pistachio nuts, chopped
  • 1 can (14 ounces) sweetened condensed milk

Directions

In a small bowl, place two tablespoons of whipping cream. Heat in the microwave for 15 seconds. Stir in some saffron threads, pressing on the side of the bowl to release its flavor and color. Stir in the rose water. Chop the pistachio nuts into small pieces.

In a large bowl, pour the condensed milk. Stir in the saffron mixture. Beat the remaining whipping cream until stiff peaks form. Fold into the condensed milk mixture.

Stir in the pistachios. Place in a loaf pan or ice cream container. Cover and freeze for at least six hours or overnight. Remove from the freezer. Scoop into dessert dishes or wafer cones or serve with wafer sheets.

Notes

  • Bastani is traditionally served with a wafer slice. The final food photo above shows a background of a wafer sheet that we bought at a Middle Eastern specialty grocery store. Bastani can be scooped in wafer ice cream cones for a similar taste.
  • Search our blog for other no churn ice cream recipes.

No-Churn Egg Nog Ice Cream

eggnogicecream

December 24: National Egg Nog Day

We look forward to toasting a seasonal drink every Christmas Eve—egg nog! But it has been a warm winter in Texas (and always in Islander’s home state of Hawaii) so we try to keep cool by eating egg nog ice cream. This delightful dessert is a simply sweet alternative (or addition) to Christmas cookies, fruitcake or Yule logs. Enjoy some no-churn egg nog ice cream on National Egg Nog Day! 

Recipe

(Adapted from Delish)

Ingredients

  • 1 pint (2 cups) heaving whipping cream
  • 1 14-ounce can condensed milk
  • ¼ cup egg nog (we used lactose-free, non-alcoholic)
  • 1 teaspoon ground nutmeg

Directions

Beat the cream until stiff peaks form. In a large bowl, mix the condensed milk with egg nog.

eggnogicecreamsteps1

Stir in the ground nutmeg. Fold the whipped cream into this mixture until smooth, being careful not to whip more air into it. Place in a loaf pan and cover with plastic wrap or put the mixture in a freezer-safe container. Freeze for at least six hours or overnight. Remove from the freezer. Let stand for a few minutes and scoop into cones or dessert dishes. Sprinkle with additional ground nutmeg, if desired.

eggnogicecreamsteps2

Notes

  • Spike up your Christmas “spirit” by mixing in 1-2 teaspoons of rum or rum extract/flavoring in the recipe.
  • Search our blog for other recipes related to egg nog and the winter holidays.

No-Churn Irish Cream Ice Cream

March 17: Feast Day of St. Patrick

Of all the liqueurs we like, Irish cream is our favorite. The strong Irish whiskey is totally toned down with sweet cream so it is more palatable to us who do not drink much alcohol. As we have been experimenting with flavors in our no-churn ice cream recipes, we decided to add Irish cream to the “trinity” of ingredients (after all, St. Patrick is associated with the teachings of the Holy Trinity). So try our no-churn Irish cream ice cream for a festive dessert on the Feast Day of St. Patrick!

Recipe

Ingredients

  • 2 cups (1 pint) heavy whipping cream
  • 1/3 cup sweetened condensed milk
  • ¼ cup Irish cream

Directions

Beat the cream until stiff peaks form. In a large bowl, mix the condensed milk with the Irish cream.

Fold the whipped cream into this mixture until smooth, being careful not to whip more air into it. Place in a loaf pan or ice cream container. Cover and freeze for at least six hours or overnight. Remove from the freezer. Scoop into cones or dessert dishes. Decorate with shamrock sprinkles (optional).

Notes

  • Shamrock sprinkles can be found at local cake supply shops.
  • Search our blog for other no-churn ice cream recipes as well as other Irish, Irish-inspired and green colored recipes for St. Patrick’s Day.

 

No-Churn Mint

Chocolate Chip Ice Cream

Mint Chocolate Chip Ice Cream

February 19: National Chocolate Mint Day

We admire our friends Pat and Phyllis S. who have “green” thumbs. Their garden is filled with flowers, fruits and vegetables and they can survive off the land. Our new townhome does not have much “green” space (just mostly a small paved walkway) and we don’t have to maintain any plants. But we are required to pay outrageous Home Owners Association (HOA) fees to take care of the common areas for curbside appeal!

Thankfully, our friends share some of the natural bounty from their backyard. In exchange, we share recipes for homemade no-churn ice cream (since we are wary of listeria from the local creamery). Ironically, when they brought us fresh mint from their garden to make mint chocolate chip ice cream, the recipe did not contain the herb as an ingredient (we used a store-bought mint extract instead). But the mint leaves made for a pretty garnish.

Eventually, in addition to making no-churn mint chocolate chip ice cream, we made mint extract with the extra leaves from the bunch that Pat and Phyllis gave us. The bonus recipe is below.

Try making a homemade no-churn mint chocolate ice cream with homemade mint extract for National Chocolate Mint Day!

Recipe

(Inspired by Nigella)

Ingredients

  • 2 cups heavy whipping cream (cold)
  • 1 can (14 ounces) sweetened condensed milk
  • ½ – 1 teaspoon mint extract (see Bonus Recipe below or use store-bought)
  • a few drops of green food coloring
  • 1 cup chocolate chips (recommend mini size)
  • fresh mint leaves to garnish (optional)

Directions

Beat the cream until stiff peaks form. In a large bowl, mix the condensed milk with the mint extract. Fold the whipped cream into this mixture until smooth, being careful not to whip more air into it. Add a few drops of green food coloring and stir well until the desired color of light mint green is achieved.

MInt Chocolate Chip Ice Cream

Fold in the chocolate chips and mix until distributed well. Place the mixture into a loaf pan. Cover and freeze for at least six hours or overnight. Remove from the freezer. Let stand for a few minutes and scoop into cones or dessert dishes. Garnish with fresh mint leaves (optional).

Mint Chocolate Chip Ice Cream

Bonus Recipe: Homemade Mint Extract

Ingredients

  • ½ cup individual mint leaves
  • 1 – 1 ½ cup vodka

Directions

Rinse and pat dry the mint leaves. Crush them with your fingers to help release its natural oils. Place in a jar and pour vodka to cover the leaves. Seal the jar and let steep in a dark, cool place for at least a month or until it reaches the desired minty flavor. Use the liquid as you normally would in recipes (like in the above no-churn mint chocolate ice cream) that call for mint extract.

Mint Chocolate Ice Cream

Notes

  • Mahalo nui loa (thank you very much in Hawaiian) to Pat and Phyllis S. for giving us a bunch of fresh mint leaves from their garden.
  • Try substituting the chocolate chips with Andes brand crème de menthe chocolate mint baking chips for an even more minty flavor in this no-churn ice cream recipe.
  • Try substituting the ½ teaspoon mint extract for 1-2 tablespoons crème de menthe liqueur.
  • Search our blog for other recipes containing chocolate and mint combination.

No-Churn Strawberry Ice Cream

Strawberry Ice Cream

January 15: National Strawberry Ice Cream Day

Strawberry ice cream is typically a summertime treat. But even in the middle of January, when the weather is warm in Hawaii and in the southern hemisphere, eating ice cream to cool off is a “berry” good idea. Turn the winter blues into something pretty in pink and make chunky no-churn strawberry ice cream in observance of National Strawberry Ice Cream Day.

Recipe

(Adapted from WRLA.com) 

Ingredients

  • 2 cups heavy whipping cream (cold)
  • 1 cup pureed strawberries
  • 1 can (14 ounces) sweetened condensed milk
  • ½ – 1 cup chopped strawberries
  • a few drops of red food coloring (optional)

Directions

Beat the cream until stiff peaks form. Wash, dry and trim the tops off the strawberries. Puree the fruit. Chop additional strawberries and set aside.

Strawberry Ice Cream

In a large bowl, mix the condensed milk with the pureed strawberries. The mixture will turn pale pink. Fold the whipped cream into this mixture until smooth, being careful not to whip more air into it. Add a few drops of red food coloring and stir well until the desired color of pink is achieved (optional). Fold in the chopped strawberries until well blended.

Strawberry Ice Cream

Pour the mixture into a loaf pan. Cover and freeze for at least six hours or overnight. Remove from the freezer. Let stand for a few minutes and scoop into cones or dessert dishes. Enjoy immediately.

Strawberry Ice Cream

Notes

  • Add a teaspoon of strawberry extract to boost the strawberry flavor in this recipe. If using this extract, reduce the amount of red food coloring.
  • National Ice Cream Month is in July—just half a year away. Get a head start with making no-churn ice cream by searching our blog for more recipes!

No-Churn Vanilla Ice Cream

no churn vanilla ice cream

July 23: National Vanilla Ice Cream Day

A lack of an ice cream maker and Lactaid pills won’t prevent Islander from making and eating the quintessential summertime treat. Now that she has discovered how to make no-churn ice cream, she has begun to experiment with different flavors (recipes will be added to our blog). Vanilla ice cream was the first no-churn ice cream flavor that she tried. It is basic but the experiment turned out terrific! Her homemade version is just as sweet and creamy as the store-bought ice cream. No-church vanilla ice cream may be plain and simple but it is perfect for National Vanilla Ice Cream Day!

Recipe

(Adapted from Martha Stewart)

Ingredients

  • 2 cups heavy whipping cream (cold)
  • 1 can (14 ounces) sweetened condensed milk
  • 2 teaspoons vanilla extract (or 1 teaspoon vanilla bean paste)
  • 1 teaspoon bourbon (optional)

Directions

Beat the cream until stiff peaks form. In a large bowl, mix the condensed milk with vanilla and bourbon (if using). Fold the whipped cream into this mixture until smooth, being careful not to whip more air into it.

no churn vanilla ice cream

Place in a loaf pan. Cover with plastic wrap and freeze for at least six hours or overnight. Remove from the freezer. Let stand for a few minutes and scoop into cones or dessert dishes.

no churn vanilla ice cream

Notes

  • Add 1-2 teaspoons bourbon to help prevent ice crystals from forming in the ice cream and to lessen some of the cloying sweetness.
  • We will keep adding other no-churn ice cream recipes to our blog as we experiment with other flavors.

No-Churn Peach Ice Cream

Peach Ice Cream 

July 17: National Peach Ice Cream Day

When Islander’s parents came to visit us from Hawaii a few years ago, we took a road trip to Fredericksburg, Texas, so we could tour the National Museum of the Pacific War. Fredericksburg is the hometown of the “admirable admiral” of the U.S. Navy, Chester W. Nimitz (1885-1966), after whom the nuclear-powered aircraft carrier was named. Islander’s Daddy served aboard this ship during the 1970s. 

Fredericksburg is also famous for its peaches. After our visit to the museums and Main Street, we stopped into Das Peach Haus for a snack before heading back to San Antonio. We enjoyed sampling the peach products at the cute country cottage store.

We were inspired to try a no-churn peach ice cream recipe using peaches from Fredericksburg and the Texas Hill Country. The fresh fruit puree turned out “peachy keen” over the jarred baby food ingredient.

No-churn peach ice cream is a cool treat to eat during the hot summer days in Texas as well as on National Peach Ice Cream Day.

Recipe

(Adapted from WRLA.com)

Ingredients

  • 2 cups heavy whipping cream (cold)
  • 1 cup pureed peaches, peeled and chopped
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon peach schnapps (optional)
  • a few drops of orange food coloring
  • peach slices to garnish (optional)

Directions

Beat the cream until stiff peaks form. Puree the peaches with peach schnapps (if using).

Peach Ice Cream

In a large bowl, mix the condensed milk with the pureed peaches. Fold the whipped cream into this mixture until smooth, being careful not to whip more air into it. Add a few drops of orange food coloring and stir well until the desired color of peach is achieved.

Peach Ice Cream

Place the mixture into a loaf pan. Cover and freeze for at least six hours or overnight. Remove from the freezer. Let stand for a few minutes and scoop into cones or dessert dishes. Garnish with peach slices (optional).

Peach Ice Cream

Notes

  • July is National Ice Cream Month! Search our blog for other ice cream recipes.