- 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
- Wash the paan leaves and grind them into a fine paste along with the lemon juice in a blender.
- Sieve through a strainer and keep the juice aside.
- Deseed and finely chop the kharek.
- Mix together the paan juice, kharek, saunf, cardamom powder and gulkand in a bowl.
- Keep aside.
- Dissolve the cornflour in ¼ 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 dish.
- Freeze till slushy.
- Remove and beat with a whisk until smooth and creamy (or use a blender).
- Add the menthol and mix well.
- Freeze again until firm.
- 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 😀