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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