Paan Ice-cream recipe - How to make Paan Ice-cream
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.
- Lucknowi saunf is smaller in size as compared to fennel seeds and more fragrant. It is available at most grocery stores and paan vendors.
Nutrient values (Abbrv) per serving
| Energy | 383 cal |
| Protein | 6.1 g |
| Carbohydrates | 44.1 g |
| Fiber | 0.8 g |
| Fat | 17.9 g |
| Cholesterol | 17.8 mg |
| Sodium | 33 mg |