Paan Bahaar Icecream

Have been wanting to make this ice-cream for a long time, but was just not finding time.  We have an ice cream store here in NJ, called Kwality ice-cream and this guy makes these awesome flavors such as paan, chicoo, falooda, malai kulfi, jamun, kesar pista flavor.  You name it and he has it.

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My husband wanted me to try the Paan Bahaar Icecream at home, so that he can enjoy it whenever he wants to.  Summer is the best time to make ice cream and beat the heat.  Finally I gave it a try the same way my mom and I made the mango ice-cream.  We used show me the curry's mango recipe with a few tweaks.  It came out delicious for the first time.

Do give it a try and I am sure you won't be disappointed.  And don't forget to leave me a comment with your thoughts and suggestions.

Ingredients:

  • 1/2 quart heavy cream
  • 6-8 oz cool whip
  • 1 can sweetened condensed milk
  • 7 betal leaves
  • 2 tbsp gulukand
  • 1-2 tbsp chopped tutti frutti (used red ones)
  • 1 tbsp fennel seeds
  • 1/2 tsp cardamom powder
  • rose or paan essence
  • few drops of green food color

Directions:

First of all, place your stainless steel bowl in the fridge for 15-20 minutes.  After the bowl cools down, add the heavy cream into the bowl and whip for 5-7 minutes.  Placing the bowl in the fridge before whipping helps the cream to whip quickly.

After it cream reaches the soft peak, which means that it is not dripping of the whipper, add the condensed milk and run it for a couple of minutes more.

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In a blender, blend the paan leaves, gulukand, fennel seeds and cardamom powder. Mix it in the whipped cream along with a few drops of green color and essence if using.Also add chopped tutti frutti at this time.  Then fold in the cool whip into the mixture gently until mixed completely.

DSC_3792Pour the mixture into the freezer safe container.  Cover it with serene wrap before closing the lid.  Place it in the freezer for 2 hours. Take it out and give it a good stir.  At this time, you can finely chop a couple of paan leaves and mix it  well.  Place it back again for 6-8 hours or overnight.

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Your Paan Bahaar Ice-cream is ready to be served.

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If you like the recipe, please comment below after you give it a try and share it on Facebook.  Would like to hear from you. Your comments, likes, dislikes, matters to me. Thank you for stopping by!!

Happy Cooking!!!

Source:  Adapted from Showmethecurry.com

Paan Bahaar Icecream
 
Prep time
Total time
 
This summer enjoy this no cook and easy Paan Bahaar Ice-cream and beat the heat.
Author:
Recipe type: Dessert
Cuisine: Indian
Ingredients
  • ½ quart heavy cream
  • 6-8 oz cool whip
  • 1 can sweetened condensed milk
  • 7 betal leaves
  • 2 tbsp gulukand
  • 1-2 tbsp chopped tutti frutti (used red ones)
  • 1 tbsp fennel seeds
  • ½ tsp cardamom powder
  • rose or paan essence
  • few drops of green food color
Instructions
  1. First of all, place your stainless steel bowl in the fridge for 15-20 minutes. After the bowl cools down, add the heavy cream into the bowl and whip for 5-7 minutes. Placing the bowl in the fridge before whipping helps the cream to whip quickly.
  2. After it cream reaches the soft peak, which means that it is not dripping of the whipper, add the condensed milk and run it for a couple of minutes more.
  3. In a blender, blend the paan leaves, gulukand, fennel seeds and cardamom powder. Mix it in the whipped cream along with a few drops of green color and essence if using.Also add chopped tutti frutti at this time. Then fold in the cool whip into the mixture gently until mixed completely.
  4. Pour the mixture into the freezer safe container. Cover it with serene wrap before closing the lid. Place it in the freezer for 2 hours. Take it out and give it a good stir. At this time, you can finely chop a couple of paan leaves and mix it well. Place it back again for 6-8 hours or overnight.
  5. Your Paan Bahaar Ice-cream is ready to be served.

 

 

 

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