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PAAN ICE-CREAM Recipe | | Indian Sweets Recipe by Tarla Dalal |
| | INGREDIENTS | 1 litre full fat milk
1 1/2 cups (300 grams) sugar
1/4 cup (20 grams) cornflour
1 1/2 cups (300 grams) cream
For the paan flavouring:
4 nos. Calcutta paan leaves (betel leaves)
Juice of 1 lemon
6 nos. kharek, soaked overnight
1 tablespoon Luknowli saunf (fennel seeds), powdered
1/4 teaspoon cardamom (elaichi), crushed
1/4 cup gulkand
A pinch menthol
| | METHOD | For the paan flavouring:
Wash the paan leaves and grind them into a fine paste along with the lemon juice in a food processor. Sieve through a strainer and keep the juice aside.
Deseed and finely chop the kharek.
Mix together the paan juice, kharek, saunf, cardamom and gulkand in a bowl. Keep aside.
How to proceed:
Dissolve the cornflour in 1/4 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 freezer proof dish.
Freeze till slushy. Remove and beat with a whisk until smooth and creamy. Add the menthol and mix well.
Freeze again until firm for about 4 to 6 hours.
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