Name: Paan Dilbahar Ice Cream Served On Paan recipe by Preeti Gupte at BetterButter
Prep time: 1440 min
Cook time: 15 min
Total time: 1455 min
Yield: 4
Ingredients: 1 ltr full-fat milk; 1 1/2 cups sugar; 1/4 cup cornflour; 1 1/2 cups (300 grams) fresh cream; For the Paan flavouring; 4 Calcutta betel leaves (paan); 1 tbsp lemon juice; 6 dried dates (Kharek), soaked overnight and finely chopped; 1 tbsp Lucknow fennel seeds (Saunf), powdered; 1/4 Tsp cardamom (Elaichi) powder; 1/4 cup Gulkand (sweetened rose petals); a pinch of menthol; 2 Calcutta betel leaves julienne; tutti fruity for garnish

Ingredients Serving: 4

1 ltr full-fat milk
1 1/2 cups sugar
1/4 cup cornflour
1 1/2 cups (300 grams) fresh cream
For the Paan flavouring
4 Calcutta betel leaves (paan)
1 tbsp lemon juice
6 dried dates (Kharek), soaked overnight and finely chopped
1 tbsp Lucknow fennel seeds (Saunf), powdered
1/4 Tsp cardamom (Elaichi) powder
1/4 cup Gulkand (sweetened rose petals)
a pinch of menthol
2 Calcutta betel leaves julienne
tutti fruity for garnish

Instructions

Wash the Paan leaves and grind them into a fine paste along with the lemon juice in a blender.
* (The ice-cream mixture has to be chilled before you add the Paan mixture as it may curdle because of the lemon juice. )
Sieve through a strainer and keep the juice aside.
Deseed and finely chop the Kharek ( dry dates) Mix together the paan juice, Kharek, Saunf, cardamom powder and Gulkand in a bowl.*Keep aside.
Method 2
Dissolve the cornflour in ¼ cup of cold milk. Keep aside.
Place the rest of the milk in a heavy bottomed pan and bring it to a boil.
Add the sugar and simmer for 5 minutes.
Add the dissolved cornflour and simmer for another 5 minutes while stirring continuously, till it is of a coating consistency.
Remove from the fire and allow it to cool completely.
Add the paan flavouring mixture and cream to the milk.
Mix well and pour into a shallow dish.
Freeze till slushy. Remove and beat with a whisk until smooth and creamy (or use a blender).
Add the menthol and mix well. Mix juliennes Calcutta betel leaves.
Freeze again until firm. Scoop and serve. Garnish with tutti fruity .

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