Paan Ice-cream

by Tarla Dalal

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

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Preparation Time: 15 mins.
Cooking Time: 10 mins.
Serves 8 to 10.
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Ingredients

1 ltr 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 calcutta beetel leaves (paan)
1 tbsp lemon juice
6 dry dates (kharek), soaked overnight
1 tbsp fennel seeds (saunf) powder
1/4 tsp cardamom (elaichi), crushed
1/4 cup gulkand
a pinch of 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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