Name: Paan Icecream recipe by Swayampurna Singh at BetterButter
Prep time: 360 min
Cook time: 30 min
Total time: 390 min
Yield: 10
Ingredients: 1 L milk (prefrerably use full fat); 1½ cups (300 grams) fresh cream; 1¾ cups sugar; ¼ cup cornflour; For the paan flavouring: 6 Maghai paan patta or betel leaves; 6 dried dates (kharek), soaked overnight and finely chopped; 1.5 tbsp fennel seeds (saunf), powdered; ½ tsp cardamom (elaichi) powder; ¼ cup gulkand (sweetened rose petals); a pinch of menthol or mint essence 1 tbsp lemon juice; Extras: Chocolate chips - ½ tsp per scoop; Dried cherry if you wish or one maraschino cherry; Pistachios, roasted and crumbled with a mortar and pestle.; A little gulkand (rose petal jam) for every scoop; ½ tsp of rose syrup to be drizzled on the scoop.; Optionals: You can also add sugar coated fennel seeds and cardamom seeds to the scoops, and top with some thinly cut betel leaf over every scoop)

ABOUT Paan Icecream RECIPE

No churn, no ice cream machine needed to make this beautifully fresh and zingy betel leaf or paan ice cream topped with some homemade gulkand jam (rose petal jam), crumbled pistachios, chocolate chips and finally topped with a drizzle of rose syrup!!

Ingredients Serving: 10

1 L milk (prefrerably use full fat)
1½ cups (300 grams) fresh cream
1¾ cups sugar
¼ cup cornflour
For the paan flavouring: 6 Maghai paan patta or betel leaves
6 dried dates (kharek), soaked overnight and finely chopped
1.5 tbsp fennel seeds (saunf), powdered
½ tsp cardamom (elaichi) powder
¼ cup gulkand (sweetened rose petals)
a pinch of menthol or mint essence 1 tbsp lemon juice
Extras: Chocolate chips - ½ tsp per scoop
Dried cherry if you wish or one maraschino cherry
Pistachios, roasted and crumbled with a mortar and pestle.
A little gulkand (rose petal jam) for every scoop
½ tsp of rose syrup to be drizzled on the scoop.
Optionals: You can also add sugar coated fennel seeds and cardamom seeds to the scoops, and top with some thinly cut betel leaf over every scoop)

Instructions

To make the paan flavoring: Lets start by washing the paan leaves.
Add the leaves to a blender and grind them up with the lemon juice, till its a fine paste. Strain and keep the juice aside.
Next, deseed the soaked kharek or date and chop it up finely. Be careful while doing this and use a sharp pointed knife rather than a chefs knife.
Mix together the paan juice, kharek, saunf, cardamom powder and gulkand in a bowl. Keep aside.
To make the ice cream base: Now, mix the cornflour in ¼ cup of cold milk. Mix till completely dissolved and keep aside.
In a heavy bottom pan, add the rest of the milk and bring to a boil. Add the sugar and simmer for 5 minutes.
Next, add the cornflour -milk mix and simmer for another 5 minutes while stirring continuously. IMPORTANT. Stir till it is of a coating consistency.
Remove from flame and let it cool completely. Put it in the fridge for 30 mins.
To make the paan ice cream: Once the milk is completely cool (be sure of this),take it out of the fridge, add the paan flavouring mixture and cream to the milk.
Mix well and pour into a shallow dish. Put in the freezer for about 2 hours till slushy.
At this point, remove and beat with a whisk until smooth and creamy (or use a blender). Finally, add the menthol or mint essence and mix.
Freeze for 4-6 hours until firm.
To serves: Add some pistachio into a dessert glass, scoop some ice cream into the glasses, mix in some chocolate chips
and cherry bits, top with the gulkand or rose jam, and finally add a drizzle of Ruhafzaa or rose syrup! Serve immediately.

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