Paan Ice Cream

pan ice cream.jpg

हिंदी में पढ़ें – पान आइस क्रीम


  • 1 ltr full fat milk
  • 1 1/2 cups sugar
  • 1/4 cup cornflour
  • 1 1/2 cups (300 grams) fresh cream

For the paan flavouring:

  • 4 calcutta beetel leaves (paan)
  • 1 tbsp lemon juice
  • 6 dried dates (kharek), soaked overnight and finely chopped
  • 1 tbsp lucknowi fennel seeds (saunf), powdered
  • 1/4 tsp cardamom (elaichi) powder
  • 1/4 cup gulkand (sweetened rose petals)
  • a pinch of menthol


  1. Wash the paan leaves and grind them into a fine paste along with the lemon juice in a blender.
  2. Sieve through a strainer and keep the juice aside.
  3. Deseed and finely chop the kharek.
  4. Mix together the paan juice, kharek, saunf, cardamom powder and gulkand in a bowl.
  5. Keep aside.
  6. Dissolve the cornflour in ¼ cup of cold milk.
  7. Keep aside.
  8. Place the rest of the milk in a heavy bottomed pan and bring it to a boil.
  9. Add the sugar and simmer for 5 minutes.
  10. Add the dissolved cornflour and simmer for another 5 minutes while stirring continuously, till it is of a coating consistency.
  11. Remove from the fire and allow it to cool completely.
  12. Add the paan flavouring mixture and cream to the milk.
  13. Mix well and pour into a shallow dish.
  14. Freeze till slushy.
  15. Remove and beat with a whisk until smooth and creamy (or use a blender).
  16. Add the menthol and mix well.
  17. Freeze again until firm.
  18. Scoop and serve.

NOTE: The ice-cream mixture has to be chilled before you add the paan mixture as it may curdle because of the lemon juice.

Khud Khao, Sabko Khilao 😀


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