SAEDNEWS: In this article, you’ll learn step by step how to make homemade winter ice cream, a traditional Iranian dessert made with egg whites and gelatin that brings back fond memories of cold winter days.
According to Saednews, Winter ice cream is one of Iran’s traditional desserts, with its roots in old-fashioned Persian confectioneries. In the past, pastry makers developed this dessert as a way to use ingredients that were readily available during the cold season, such as eggs and sugar, while also adding variety to the selection of winter sweets.
Unlike conventional ice cream, which requires industrial freezers and specialized equipment, Persian winter ice cream is made with egg whites and gelatin. It does not require deep freezing and develops its pleasant, stable texture after just a few hours in the refrigerator. For this reason, it was once commonly found in confectionery shops and is still served today as a nostalgic dessert for various occasions.
The ingredients needed for this delicious dessert are simple and easy to find. Keep in mind that the quality of the ingredients has a direct effect on the final flavor.
4 egg whites
1 cup powdered sugar
1 teaspoon vanilla
1½ tablespoons powdered gelatin
3 tablespoons water
As needed: Mikado wafer sheets or round biscuits
As needed: melted chocolate
As needed: shredded coconut or coconut powder
As needed: ground walnuts
How to Make Persian Winter Ice Cream
Now that the ingredients are ready, it is time to begin preparing the dessert. The method is quite simple, but it requires care and patience. Follow each step carefully for the best results.
First, choose a large, completely clean bowl. A metal or glass bowl is preferable, and it should be completely free of grease and moisture.
Pour the egg whites into the bowl. Using an electric mixer, begin beating them at low speed until they become foamy. After about one minute, gradually increase the mixer speed.
Continue beating until the egg whites become very firm and elastic. When you turn the bowl upside down, the egg whites should remain in place without moving or falling out. This usually takes about 5–7 minutes.
To help the sugar dissolve properly and keep the dessert's texture stable, the mixture needs to be heated indirectly.
Take a large saucepan and fill it halfway with cold water. Place it over medium heat and bring the water to a boil. Then reduce the heat so that the water continues to simmer gently.
This creates a mild double-boiler, or bain-marie, for the next step.
Place the bowl containing the whipped egg whites over the saucepan, making sure that the bottom of the bowl does not touch the water. Only the indirect heat from the steam should reach the bowl.
Gradually add the powdered sugar in several additions while mixing continuously with an electric mixer at medium speed. Add the sugar slowly so that the mixture retains its airiness.
Once all the sugar has been incorporated, add the vanilla and continue mixing until the mixture becomes smooth, glossy, and uniform. This takes approximately 5 minutes.
At this stage, the sugar should be completely dissolved, and the egg-white mixture should have a shiny, sticky consistency.
Once the mixture reaches the proper consistency, similar to whipped cream, remove the bowl from the saucepan and set it aside.
Allow the mixture to cool for a few minutes until it reaches approximately room temperature. Do not leave it exposed to excessive heat for too long, as this can cause the egg whites to become overly firm and watery.
While the egg-white mixture is cooling, place the powdered gelatin in a small bowl with 3 tablespoons of cold water. Stir well and allow the gelatin to absorb the water.
After a few minutes, place the bowl over steam from a kettle or over a double boiler. Stir until the gelatin becomes completely clear and melted.
Do not place the gelatin directly over heat or allow it to boil, as boiling can reduce its effectiveness.
Slowly add the melted gelatin, while it is still lukewarm, to the egg-white and sugar mixture.
Using a spatula or hand whisk, mix quickly in gentle circular motions until the gelatin is evenly incorporated throughout the mixture.
This step should be done promptly so that the gelatin does not cool down and form lumps. After adding the gelatin, the mixture may become slightly thinner, but it will firm up and stabilize once refrigerated.
Choose Mikado wafer sheets or round biscuits and arrange them on a tray or flat serving dish.
Using a spoon, place a generous spoonful of the winter ice cream mixture onto each biscuit and shape it as desired.
For a more professional appearance, you can transfer the mixture into a piping bag and pipe it onto the biscuits in circular shapes or small swirls.
Leave enough space between the biscuits so that they do not stick together.
Place the tray of prepared winter ice creams in the refrigerator for at least 2–3 hours, or preferably overnight, until the mixture has completely set and become firm.
This dessert does not need to be placed in the freezer. If it becomes overly frozen, its texture may turn glassy and lose some of its light, delicate quality.
A refrigerator temperature of around 4°C (39°F) is sufficient for the dessert to set properly.
Once the winter ice creams have completely firmed up, it is time to add the chocolate coating and decorations.
Chop your preferred chocolate, such as dark or milk chocolate, and melt it in a double boiler until completely smooth. For a glossier coating, you can add a small amount of butter or vegetable oil to the melted chocolate.
Dip the ice creams one at a time into the melted chocolate using a fork or small pair of tongs. Alternatively, you can spoon the chocolate over them until the entire surface is covered.
Immediately, before the chocolate coating sets, sprinkle shredded coconut and ground walnuts over the desserts.
You can also use other toppings, such as sliced pistachios, mini chocolate pieces, cocoa powder, or colored coconut.
Place the decorated winter ice creams back in the refrigerator for about 30 minutes, allowing the chocolate coating to fully set and become firm.
Your homemade Persian winter ice cream is now ready to serve!
