Preparation
Time: 20 Minutes + Chilling time
Cooking
Time: 10 Minutes
Servings:
2
Category:
Frozen/ Ice-creams
Ingredients: 1 1/2 Cup Milk 1/4 Tbsp. Cornflour 1/3 Cup Sugar 1/2 Cup Cream
For Flavoring 1-2 Betel Leaves/ Paan Ke Patte 1/2 Lemon Juice 1/2 Tsp. Cardamom Powder 1 Tbsp. Dates (Chuhara) 1 Tsp. Fennel Seeds/ Saunf 1 Tbsp. Gulkand Pinch of Menthol
Instructions: Grind the betel leaves and lemon juice as paste. Add other flavoring ingredients with paan mixture. Keep aside this flavoring mixture. Mix the cornflour in 1/4 Cup cold milk and keep aside. Boil the milk in thick bottom pan and add sugar. Boil for 10 minutes. Add cornflour mixture and boil for 5 minutes more till to little thick consistency. Keep aside to cool and add cream and paan mixture into cool milk. Whisk it. Pour this mixture into container, cover and place in freezer for 3-4 hours. Remove from the freeze and blend it completely till to smooth. Again Pour this smooth mixture into container, cover and place in freeze till to set. Serve chilled Individual scoop of paan ice-cream in cup.
Note: Add paan mixture, when milk becomes completely cool, otherwise curdles comes in milk.
Tags: How to prepare paan icecream, betel icecream, icecream recipes, summer recipes, dessert recipes, frozen recipes, how to make icecream at home, paan recipes, paan icecream, kid special, menthol recipe, gulkand recipe, Blogging Marathon page for the other Blogging Marathoners doing BM#41
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