Paan ice-cream

Paan Ice-cream is a refreshing dessert recipe after a heavy and hearty meal. Go ahead and serve your loved ones this yummy and delectable ice cream!

10 Nov 2022

Gaurav Madan

Amul Cooking Cream	250 millilitre (ml)
Amul/Milkmaid Condensed Milk	120 millilitre (ml)
Fresh milk	100 millilitre (ml)
Chopped Paan(betel) leaves	6 piece/s
Saunf (Fennel Seeds)	3 teaspoon/s (tsp)
Cardamom	3 piece/s
Gulkand (Rose petals jam)	3 tablespoon/s (tbsp)

In a bowl add Amul cooking cream and whip it until turns light and stiff peaks are formed. Add the Amul condensed milk and blend the mixture using a whisker.
For making the pan flavour, in a grinder add chopped paan (betel) leaves, gulkand, saunf, cardamom and milk. Grind the mixture to a coarse paste consistency.
Add the prepared paan flavour to the ice-cream base prepared in step 1 and mix well.
Transfer the mixture to a container or ice-cream mould and cover it with an aluminium foil/cling wrap.
Freeze for at least 8 hours or overnight until it’s properly set. Serve chilled and enjoy!
For garnish, I used Pass Pass mouth freshner.