6 egg yolks
175 gm caster sugar (if not wanting too sweet only use 150g)
600 ml single cream
2 Tablespoon rose water
150 gm ground pistachios or scraped vanilla bean pod
Cream the egg yolks and sugar together in a mixer until smooth, thick and pale. Transfer to large stainless steel bowl.
Pour the cream into a small saucepan and bring to the boil over a medium heat. Gradually pour the hot cream over the egg mixture, beating continually.
Place the bowl over a pot of simmering water (making sure the base of the bowl does not touch the water) and stir with a wooden spoon until the mixture thickens to a custard.
Add the rose water (or not if you don't have any) and fold through pistachios or vanilla bean seeds.
All the mixture to cool, then pour it into a serving bowl, cover with cling film and freeze overnight.
Serve straight from the bowl.
I added a spoon of my Davidson Plum Jam on top to serve.