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.

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.

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.

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