Vanilla Paan Swirl Ice cream
Ingredients
- 10 count Betel leaves
- 1 tsp Fennel seeds
- 3 tbsp Sugar
- 2 tbsp Water
- Edible green colour- 1 drop
- 1/2 tbsp Corn flour
For the custard
- 1 cup Heavy fat milk
- 1 cup Fresh dairy cream
- 1 cup Granulated sugar
- 1 tbsp Corn flour
- 2 tbsp Water
- 2 tsp Vanilla essence
Other ingredients
- 1/3 cup Gulkand
- 1 cup Dairy based whipping cream
Directions
Grind betel leaves, water and fennel seeds into a thick paste. Heat a small heavy bottom saucepan .Cook the ground ingredients and sugar for 5-6 minutes on very low flame. Add the colour. Mix corn flour in 1 tbsp water and add this to the betel mixture. Let it thicken. Turn off the heat. Pass it through the strainer. Refrigerate it.
Meanwhile, take a medium sized heavy bottom saucepan.
Add milk, fresh cream and sugar.
Cook on low flame for 10-12 minutes. Let it thicken.
Now mix the corn flour in water and add this to the custard. Add vanilla essence.
Keep stirring. Let it thicken. Turn off the heat.
Place the saucepan into a bowl of ice cold water. Let it cool.
Pass the custard through a strainer. Refrigerate it for 30-40 minutes.
Now whip the dairy based whipping cream until stiff.
Now whip the custard and whipping together.
Divide it into two equal portions.
To one part add, the betel leaf mixture. To other add gulkand.
Line a container with cling film. Spoon in both the flavours into a plastic, aluminium or glass container.
Freeze it for 8-10 hours.
