Name: Paan Ice Cream. recipe by Manisha Shukla at BetterButter
Prep time: 720 min
Cook time: 5 min
Total time: 725 min
Yield: 6
Ingredients: Full-fat milk 600 ml. / other milk 800 ml. ( no low Calorie); Rock Sugar 4 tbsp; Milkmaid 1 tin ( small); Fresh cream 2 packets of 100 ml.; Mint leaves 25 to 30 ( chopped fine); Fennel seeds dry ground 2 tsp; Fresh Basil leaves 15 to 20 ( chopped fine); Betel leaves 7 to 8 no. (chopped fine); Chironji 1 tbsp; Pista Green food colour 1 /4 tsp; Vannila essence 2 tsp / Cardamom powder 1 tsp

Ingredients Serving: 6

Full-fat milk 600 ml. / other milk 800 ml. ( no low Calorie)
Rock Sugar 4 tbsp
Milkmaid 1 tin ( small)
Fresh cream 2 packets of 100 ml.
Mint leaves 25 to 30 ( chopped fine)
Fennel seeds dry ground 2 tsp
Fresh Basil leaves 15 to 20 ( chopped fine)
Betel leaves 7 to 8 no. (chopped fine)
Chironji 1 tbsp
Pista Green food colour 1 /4 tsp
Vannila essence 2 tsp / Cardamom powder 1 tsp

Instructions

Boil milk with sugar. If milk is not full fat then boil for 7 to 8 minutes.
Let it cool properly. Add fresh cream, condensed milk and blend.
Adjust sweetness. Keep in fridge for 4 hrs.
Take out from the freezer, blend again for 3 to 4 minutes.
Now add Pista green colour and Vannila essence. Mix well.
Now add fine Chopped Mint leaves, Beetal leaves, Basil leaves. Mix with a fork.
Now it's time to add the Chironji and grounded Fennel seeds.
Give a stir as we want the crunchy effect of all and put back in the freezer to set for 6 hours.

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