Ice Cream or Bastani with pistachio's and rose water
Serves 4
| prepIf using an ice cream maker, freeze the bowl | |||||||
| prepHave a storage container ready | |||||||
| 400 ml milk | Heat milk to boiling point | Add egg mixture to hot milk, whisk constantly | Cook over low heat until glaze coats spoon, do not boil | Cool custard completely | Fold cream into cooled custard | Churn in ice cream maker or freeze in container | Stir in pistachios when beginning to set, freeze |
| 4 medium egg yolks | Whisk egg yolks with sugar & rose-water | ||||||
| 100 g caster sugar | |||||||
| 2 tsp rose-water | |||||||
| 400 ml double cream | Whisk cream until thick | ||||||
| chopped pistachio nuts | |||||||
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