Kulfi ice cream bars
Kulfi ice cream needs nothing else . But when you make this easy , nochurn kulfi ice cream with cardamom and then sandwich it between soft biscuits , kulfi just got better .
Nadiya Hussain
MAKES 12
FOR THE BISCUIT
• 400g custard creams
• 100g unsalted butter , melted , plus extra for the tin
FOR THE ICE CREAM
• 4 cardamom pods
• 600ml double cream
• 200g condensed milk
• 2 tsp vanilla extract
• 200g raspberries , halved
• 100g pistachios , roughly chopped
AS SEEN ON
Big Kitchen
1 Butter and line the base and sides of a 23cm square cake tin . For the biscuit base and top , blitz the custard creams to a fine crumb in a food processor and transfer to a bowl . Pour in the melted butter and a pinch of salt . 2 Tip half the mixture into the prepared tin and spread into an even layer . Pop into the freezer and start on the ice cream . Crush the cardamom pods , remove the husks and crush the little black seeds to a fine powder . Pour the double cream into a bowl with the condensed milk , vanilla extract and the cardamom powder , then whisk until the cream comes to soft peaks . 3 Take the tin out of the freezer . Tip half the ice-cream mixture on top of the biscuit base , then sprinkle over the raspberries and pistachios . Spread the rest of the icecream mixture on top in an even layer , using piping to stop the fruit from moving . Sprinkle the remaining biscuit mix on top . Leave in the freezer for at least 4 hrs . 4 When you are ready to eat , remove the tin from the freezer and leave to soften for 10 mins before cutting into squares .
Credit : Nadiya ’ s Simple Spices ( Penguin Michael Joseph £ 26 ). Images Chris Terry .
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