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Photo of Paan  Ice Cream. by Manisha Shukla at BetterButter
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Paan Ice Cream.

Jun-10-2017
Manisha Shukla
720 minutes
Prep Time
5 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

Recipe Tags

  • Egg-free
  • Medium
  • Dinner Party
  • Fusion
  • Blending
  • Freezing
  • Dessert
  • High Fibre

Ingredients Serving: 6

  1. Full-fat milk 600 ml. / other milk 800 ml. ( no low Calorie)
  2. Rock Sugar 4 tbsp
  3. Milkmaid 1 tin ( small)
  4. Fresh cream 2 packets of 100 ml.
  5. Mint leaves 25 to 30 ( chopped fine)
  6. Fennel seeds dry ground 2 tsp
  7. Fresh Basil leaves 15 to 20 ( chopped fine)
  8. Betel leaves 7 to 8 no. (chopped fine)
  9. Chironji 1 tbsp
  10. Pista Green food colour 1 /4 tsp
  11. Vannila essence 2 tsp / Cardamom powder 1 tsp

Instructions

  1. Boil milk with sugar. If milk is not full fat then boil for 7 to 8 minutes.
  2. Let it cool properly. Add fresh cream, condensed milk and blend.
  3. Adjust sweetness. Keep in fridge for 4 hrs.
  4. Take out from the freezer, blend again for 3 to 4 minutes.
  5. Now add Pista green colour and Vannila essence. Mix well.
  6. Now add fine Chopped Mint leaves, Beetal leaves, Basil leaves. Mix with a fork.
  7. Now it's time to add the Chironji and grounded Fennel seeds.
  8. Give a stir as we want the crunchy effect of all and put back in the freezer to set for 6 hours.

Reviews (1)  

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Neema Bhardwaj
Jun-13-2017
Neema Bhardwaj   Jun-13-2017

Too good...

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