Paan Ice-cream
by Tarla Dalal

16 May 2011

This recipe has been viewed 68404 times

All the goodness of ice-cream flavoured with paan. A digestive dessert.

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.

Tips

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 per serving