Kulfi Ice Cream Bars | Small Batch No-Churn Cardamom Ice Cream
Creamy kulfi ice cream bars flavored with saffron, cardamom, rose water, and pistachios. An easy small batch no-churn ice cream recipe.
Servings: 8 bars
Ingredients
- 1 cup heavy cream divided
- ⅛ teaspoon saffron threads
- 1 teaspoon sugar
- ½ can sweetened condensed milk about 7 ounces
- ½ teaspoon ground cardamom
- ½ teaspoon rose water (optional)
- ⅓ cup coarsely chopped pistachios toasted
Instructions
- First, make a foil sling for the loaf pan or tart pan. Cut a long sheet of aluminum foil and press it into the loaf pan or tart pan, leaving enough overhang on two opposite sides to use as handles later.
- Heat ½ cup cream and saffron in a small saucepan until just simmering. Remove from heat and cool to room temperature. Transfer to an airtight container and refrigerate until chilled.
- In stand mixer fitted with whisk attachment, combine chilled saffron cream with remaining ½ cup cream until soft peaks form. Gradually whisk in sugar.
- Add condensed milk, cardamom, and rose water, if using. Mix until combined.
- Transfer to a foil-lined loaf pan or tart pan. Sprinkle with pistachios and gently press into the surface. Freeze 6 hours or overnight.
- When ready to serve, lift from pan and slice into 2-inch bars using a hot knife.
Notes
Notes for success:
Freeze overnight for best texture.
Store covered in the freezer for up to 2 weeks.
Omit rose water if preferred, though it adds wonderful floral flavor.