Booza al Fusduk

• 6 egg yolks
• 1 1/3 cups sugar
• 2 1/2 cups light cream
• 23 tablespoons rose water, to taste
• 1 cup ground pistachios

1. Beat the egg yolks and sugar to a thick, pale cream.
2. Bring the light cream to the boil in a pan and gradually pour over the yolk mixture, beating all the time.
3. Pour the mixture back into the pan, place it in another pan of boiling water, and stir until the mixture thickens into a custard.
4. Add the rose water and fold in the ground pistachios.
5. Let it cool, then pour into a bowl lined with plastic wrap.
6. Cover with plastic wrap and freeze overnight.
7. Turn out 1015 minutes before serving.

egg yolks, sugar, light cream, water, ground pistachios

Taken from www.epicurious.com/recipes/food/views/booza-al-fusduk-373598 (may not work)