Paan Dilbahar Icecream Served On Paan Leaf

Paan   Dilbahar   Icecream   Served   On  Paan  Leaf 

Ingredients

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

2 Calcutta beetel leaves juliennes
tutti fruity for garnish

Method

    Wash the paan leaves and grind them into a fine paste along with the lemon juice in
     a blender.
    (The ice-cream mixture has to be chilled before you add the paan mixture as it may 
    curdle because of the lemon juice. )
    Sieve through a strainer and keep the juice aside.
    Deseed and finely chop the kharek ( dry dates)
    Mix together the paan juice, kharek, saunf, cardamom powder and gulkand in a bowl.
     Keep   aside.


Method

    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. Mix juliennes calcutta beetel leaves.
    Freeze again until firm. Scoop and serve. Garnish with tutti fruity .

Tips

    Lucknowi saunf is smaller in size as compared to fennel seeds and more fragrant.
    It is available at most grocery stores and paan vendors.
    The ice-cream mixture has to be chilled before you add the paan mixture as it may 
     curdle because of the lemon juice.