Kulfi ice cream bars

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 ice-cream 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.