Posts Tagged ‘paan(betel leaves)’

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So I am back with one more ice cream recipe. I thought before the harsh winter knocks at your door why not enjoy the full on summer with cold novelties and treats. And whats better than a scoop of ice cream. Or a tub? That sounds better I must say. By the way you don’t need any excuse of weather to enjoy any food. . . For me, weather has never been a decisive factor to enjoy any type of food. I can very well enjoy a hot bowl of  soup in a hot summer day or ice creams and other cold novelties in winters. Ice cream in winters is actually fun as there is less of dripping and melting. So you can enjoy it long and you will also have less people to share, I guess so. Food is all about comfort and whats better than an ice cream. It works well even when you are having a bad day and I think many of you would agree to that. I am one of those guilty mom who sneakingly enjoys her favorite ice cream or cake when the little one is taking his afternoon nap and blame it all on my mood, bad day ,exertion or whatever works. So point here is food gives me inner pleasure and it would be same for many of my kind.

My motto for this summer was to try various interesting flavors. The Ice cream recipe which I am sharing here today is unique and my second favorite flavor after Mango. Paan or betel leaves are very good for digestion and is very famous in India as a mouth freshener. Mostly its enjoyed after a meal but people who loves it can be seen chewing anytime. The thought of Paan ice cream would not have strike me had I not tried it on my own. And I instantly fall in love with the fresh flavors and pleasant taste. So what are you waiting for. Try this and do let me know your reviews.
Ingredients :-

Betel Leaves, washed and finely chopped
5
Fennel Seeds
1 teaspoon
Pitted Dates, Finely chopped
2 tablespoon
Tutti Frutti/Candied fruits
2 tablespoon
Gulkand/Rose petaled jam
2 tablespoon
Rose essence
1/4 teaspoon
Cardamom Powder
1/4 teaspoon
Cashew and Almond, chopped
2 tablespoon
Whole Milk, chilled
1/4 cup
Condensed Milk, chilled
1/2 cup plus 2 tablespoon
Heavy Whipping Cream, chilled
1 cup

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Method :-

  • Soaked the dates in half of the milk for about 1 hour.
  • Put one big bowl along with whisk attachments in refrigerator for 15- 20 minutes
  • In a blender jar add the chopped betel leaves, fennel seeds, gulkand, dates along with remaining milk and blend all the ingredients very well to form a homogeneous mixture.
  • Beat the chilled whipping cream in the bowl on medium speed until the cream is nice and thickened.
  • Add condensed milk to it and beat for 1 more minute.
  • Now add the betel leave paste, tutti frutti, rose essence, chopped nuts and cardamom powder to the ice cream base and fold them gently into the mixture until well combined.
  • Transfer the ice cream mixture into airtight container.
  • Garnish it on top with some tutti frutti and chopped nuts.
  • Cover it tightly with plastic foil wrap. Make sure the plastic foil touches the ice cream mixture everywhere and there is no air between the ice cream mixture and plastic foil wrap.This ensures that there is no ice crystal formation in the ice cream. Finally put the air tight lid.
  • Let the ice cream set overnight.
  • Enjoy it all alone or if you are generous enough to share enjoy it with your loved ones.

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Notes :-

  • Tutti Frutti (Candied fruits), betel leaves, gulkand( rose petaled jam), fennel seeds and rose essence can be easily found in any Indian grocery store.
  • Optional – If you want you can add 1-2 drops of green food color to enhance the color of ice cream. Personally I don’t like food colors so I skipped it. 
  • As always mentioned in all my ice cream recipes chill the ingredients specially the whipping cream, condensed milk, evaporated milk if using any.
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