Turkish Delight Icecream

4 egg yolks
1/2 cup sugar
1 1/4 cups milk
1 1/4 cups heavy cream
1 Tablespoon rose water
6 oz rose flavoured Turkish Delight, chopped

Beat the egg yolks and sugar until light. In a pan, bring the milk to a
full boil. Add to the egg and sugar, stirring, then return to pan.
Continue stirring over low heat until the mixture coats the back of a
spoon. Do not boil or it will curdle. Let cool, then stir in the cream and
rose water.
Put the Turkish Delight in a pan with 2 to 3 Tablespoons of water. Heat
gently, until almost completely melted, with just a few small lumps.
Remove from the heat and stir into the cooled custard mixture.
Let the mixture cool completely, then pour into a shallow freezer
container. Freeze for 3 hours, until completely frozen all over. Spoon the
mixture into a bowl. Using a whisk, beat the mixture well, return it to
the freezer container and freeze for 2 hours more. Repeat the beating
process, then return to the freezer for about 3 hours or until firm.

Remove the ice cream from the freezer 20 to 25 minutes before serving.
Serve with thin almond cookies or meringues.

YUM !

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