Booza al Fusduk

1. 1

   Beat the egg yolks and sugar to a thick, pale cream.

2. 2

   Bring the light cream to the boil in a pan and gradually pour over the yolk mixture, beating all the time.

3. 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. 4

   Add the rose water and fold in the ground pistachios.

5. 5

   Let it cool, then pour into a bowl lined with plastic wrap.

6. 6

   Cover with plastic wrap and freeze overnight.

7. 7

   Turn out 1015 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.