Turkish Delight Ice Cream

Beat the egg yolks and sugar until light. In a pan, bring the milk to a full boil. Add to the egg and sugar mixture, 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.