Kulfi ice cream bars
Kulfi ice cream needs nothing else, but when you make an easy, no-churn kulfi ice cream with cardamom and sandwich it between soft biscuits, kulfi just got better.
You will need a 23cm/9in square cake tin.
Ingredients
For the biscuit
- 400g/14oz custard cream biscuits
- 100²µ/3½´Ç³ú unsalted butter, plus extra for greasing
- pinch of salt
For the ice cream
- 4 cardamom pods
- 600ml/20fl oz double cream
- 200g/7oz condensed milk
- 2 tsp vanilla extract
- 200g/7oz raspberries, halved
- 100²µ/3½´Ç³ú pistachios, roughly chopped
Method
Line and grease the base and sides of a 23cm/9in square cake tin.
To make the biscuit base and top that makes the sandwich, blitz the custard cream biscuits to a fine crumb using a food processor and put in a bowl.
Melt the butter either in a small pan over a low heat or in the microwave. Add the melted butter and a pinch of salt to the biscuit crumbs. Mix well. Take half the mixture and spread into an even layer in the base of the tin. Put into the freezer to set.
To make the ice cream, crack the cardamom pods, discard the husks and crush the little black seeds to a fine powder using a pestle and mortar. Pour the double cream into a bowl along with the condensed milk, vanilla extract and the crushed cardamom seeds and whisk until soft peaks are formed when the whisk is removed.
Take the tin out of the freezer. Add half the cream mixture and top with an even layer of the raspberries and pistachios.
Put the remaining cream in a piping bag and pipe the cream mixture in an even layer, ensuring that the fruits and nuts don’t move and stay in their even layer. Gently smooth the top.
Sprinkle over the remaining biscuit mixture. Leave in the freezer for at least 4 hours. When you are ready to eat, take out of the freezer 10 minutes before to soften a little, then cut into 12 squares and serve.