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No Churn Paan Ice cream

Course: Dessert
Author: Priyanka

Ingredients

  • 1 1/2 cup heavy whipping cream
  • 5 washed betel leaves
  • ½ cup condensed milk
  • 2-3 tbsp milk
  • 1 tbsp gulkand rose petal jam
  • 1 tbsp chopped cashews
  • 1 tbsp chopped almonds
  • 1 tbsp dates
  • 1 tbsp tutti-frutti candied fruits
  • 1 tsp fennel seeds
  • ¼ tsp cardamom powder

Instructions

  • In a blender, add chopped betel leaves, fennel seeds, gulkand and milk. Blend it well till it forms a paste.
  • Using a hand mixer, stand mixer or whisk whip the cream till it forms medium peaks.
  • Add the blended paste of betel leaves and condensed milk to the whipped cream.
  • Add all the nuts, dates, tutti-frutti, cardamom powder to the whipping cream mixer.
  • Take the mixer out in a glass container with tight lock. Cover the container with plastic wrap to avoid ice formation on top of ice cream. Then close the lid and let it freeze for around 2-3 hours.
  • After 2-3 hours using a spoon or fork mix the ice cream in the container itself as all the nuts and dried fruits has settle down on the bottom of the container. Also this step it will fluff up the ice cream better.
  • Chill it for 8-10 hours and then its ready to scoop out and relish.