How To Make Paan Flavored Ice Cream

Paan / Pan in India is a well known mouth freshener consumed after main meals. Beetle leaves along with condiments and other natural flavoring ingredients makes it all unique. 

  

There are varieties of paan available in India with different flavors and ingredients to look at. Every state and places present it in a different way with difference in taste. My love for paan is minimal....
Since the time I learnt how to make ice cream I also learnt that there is also something called as paan ice cream, ever since then I wanted to try my hands on this flavor but was hesitant for some reason.

Recently Me and my hubby were into a resto and wanted to try out snacks there. I always encourage my hubby to taste something new. To my surprise I found pan ice cream in the menu, For a while I tried to figure out if it has something to do with fry pan??? No I'm not so dumb... But I was just wondering if there is fried ice cream which can exist there could be something with fry pan too :| 

Later I realized it should be paan ice cream and wanted to give a try  immediately!! Though my hubby ordered it but he knew less what was lying ahead for him. 
         After snacks the moment he tasted the ice cream his face lit up and eyes brighten, I was shocked to see him like this, he asked me paan ice cream? I said yes I wanted to taste it before I try at home sometime. He loved it so much that I let him have extra share and also clicked his pic to show him his own reaction. I tried this a day ago for my cousins who came to Chennai from Orrisa, with very short notice in hand that I came down to my moms place and make something for them I was glad that it turned out better than what we tasted in the restaurant :)

Ingredients
Whipping cream - 1cup (I had sweetened cream in case you have unsweetened whipping cream make use of condensed milk for sweetness)
Banarasi Paan - 2 
Custard made of cornflour
Green Food color as requred

To Make Custard
Boil Half liter full cream milk and simmer the flame mix some water to 4tbsp cornflour and make a runny paste
Add this to the boiling milk and keep stirring it to avoid lumps.
Add in 1/2 cup to 3/4th sugar and let it cook for 5 more mins.
Once this is well combined remove it from flame and keep aside to cool
After cooling keep in fridge for chilling.

Preparation To Make Paan Ice Cream:
Mean while as the milk mixture is cooling. Be ready with other ingredients like? 
- If your whipping cream is frozen thaw it by keeping it in refrigerator for few hours. 
- Keep the whipping blades in freezer to chill. 
- Keep a big bowl ready in which it has to be whipped ( please make sure that the bowl is at least 3 liter capacity or more because we need lots of space to aerate air while whipping the cream and as we add other ingredients we need some space to combine it well)
- Open up the banarasi paan and take out the stuffing inside keep it aside.
- Blend the betel leaves along with some milk and keep it ready, also add a fat pinch of green food color into it.   

Simple Till now???

Process to start making paan ice cream.
- Take a big clean bowl add in the whipping cream and start whipping till it forms a soft peaks this may take 5-7 mins
- Now slowly start adding the chilled custard mixture little at a time and keep whipping. You will slowly find the cream mixture is nicely forming stiff peaks.
- Add in the betel Juice and the stuffing which we took out and continue whipping till everything is well combined!!
- Check for Sweetness, If you have unsweetened whipping cream add in some condensed milk to sweeten it. Since I had pre- sweetened cream I did not add condensed milk + the milk custard and paan stuffing which will have gulkand will also have some sugar content so be careful at the sweetness part. 

- Place it in a well packed plastic box and freeze for 2 hrs till half set, Remove it and mix it everything from bottom to top and sides, level it and freeze it again till set. This is done to evenly distribute the mixture of paan stuffing which we added, chances are there that since the whole mixture is so light and airy that the solid ingredients might sink into the base of the box.
- Keep it over night for best result and enjoy it next day!!

Notes:
- In case you feel the flavor of paan is less feel free to blend up more betel leaves and add in to the ice cream.
- By any chance if you find the ice cream to be too much sweet to your taste then you can mix amul fresh cream to balance the taste. This can be mixed later also so no need to panic. Even if your ice cream is set you can again take out in a bowl mix in the cream and whip it, set back again!! 
- When you get the banarasi paan from shop ask the shop keeper not to add chunna, khatta, and supari we dont want to spoil the flavor.
- If you dont get meetha paan or banarasi pan then get paan leaves, some cherry, gulkand, desiccated coconut and sauf 
blend the leaves and add other ingredients into ice cream mixture just like that.  
- Adding Green color is optional but it gives a good presentation.
- I have added the food color from top after setting it in the box so it gives green and white shade mixed. If you add color while whipping itself the green color will be evenly distributed. 

Very Soft and Creamy Texture no Ice crystals at all :)

Impression:
- To my honest review everyone in my family loved this new flavor in ice cream and were really surprised with something new like this!!  

You need to try to know what it is!!
And the pictures explains the texture of ice cream how creamy and yummy it is :)

Do try and let us know your reviews

Cya until next
Bubye :)

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Mango Vanilla Kulfi

Im not a Mango Person As Ive Told in My Previous Dessert Post. But What If I get Mangoes From Some1 Else? Yea cannot miss a chance to make something spl!!! Last year it was shrikhand and Mango Ice Cream, And this year goes to Mango Kulfi!! Though I wanted to make ice cream, But My bro has many issues with my making bla bla bla as all brothers do Im Damn Sure Abt This!!!!

Finally I decided to make Mango Kulfi Tats Quick Enough Isnt it???. Ice Cream needs some preparations ahead for materials, Kulfi Can be made within Few things available at home. 
Making kulfi I Remember Is last When? Seriously I dont Remember, Sometime back I tot of making but had no moulds Thats discouraged me, But today I Dint bother abt not having moulds, I came online did Some Googling as usual and Done. 

Seriously there is nothing much to work hard for kulfi I felt!! Specially when you know the flavoring part you are done in a short notice :)


Ingredients
Mangoes - 2 
Sugar 3-4 tbsp Or more if u like
Full Fats Cream Milk- 1/2 liter + 1 cup more
Rice Flour / Corn Flour - 2.5- 3tbsp
Vanilla Essence - 1tsp if using highly concentrated one then use Few drops
Almonds - 5-6 seeds I used, You can take more if you like (blanched)

Method:
** Mangoes I used were of different sizes. So im just mentioning puree of 2 mangoes well + Almonds seeds blended without water or milk.
- Mix Rice Flour / Cornflour with extra little milk and keep it aside, 
- Mean while boil milk in a big pan, As it comes to boil, add in this rice flour paste and mix well stirring continuously. 
- Let this mixture cook in low heat for 5- 10 mins. Cook till it thickens.
- Now Add Sugar, And cook again for 2-3 mins stirring continuously.    
- Remove from flame and add in mango puree. 

Look at the thickness of milk and rice powder mixture + mango puree!!!  I was using a fork to mix it as my hand whisk was missing on the spot.

- Mix The mixture well enough!!
- Now Check for sugar, If The sweetness is Perfect Add a little more sugar and mix it as the mixture is hot. ( See Notes For Reasoning )
- Add Vanilla Essence when mixture is cooled down.
- Take clean mould / tin and pour in this mixture and let it set in freezer for maximum 4-5hrs. Also depends on cooling of freezer 

I had used a small steel pudding bowl to set. 

This is how Beautifully It got Set 

To unmould dip the outer side of container into water and run a sharp edge knife around the set kulfi and invert it upside down. 

As you invert you will see loose consistency of the mixture dripping the sides as in the pic, but worry not. 

U can see the above pic, The set kulfi is Quiet hard Inside Very much the same as you might like to hold the kulfi in stick and lick around :)

Serve It chill along with some garnishing of pistachio/ mango sauce / Or Kesari Syrup Etc Etc you can let your imaginations go wild :)

Hopefully i'll get kulfi moulds soon :) 

Notes:
- Adding more sugar is my own way as my mom has taught me and ofcourse my personal analyses, Any pudding when set to chill, and if the sugar level is perfect as the pudding/ dessert chills it will taste less of sugar. So adding more sugar in initial stage will give perfect taste at chilled / frozen state.
- Using vanilla or any other flavoring is optional. I added for some additional flavorings
- I had added paste of badam out of 5-6 almonds This was coming as we ate into tiny tiny bits, giving crunchy effect.
- I added food coloring which gave me bright yellow color of mango to the kulfis. you might see the color difference Of kulfi's and the mixture of mango puree with milk.
- I opted using rice flour, coz I remember when I was small and we used to get kulfis from vendors outside, That grainy texture which used to feel while eating kulfi was awesome. 

***** If you want a really creamy textured kulfi, without condensed milk, do a little hard work, Bfr completly setting it into kulfi moulds, Set it in a tin or big plastic container. When its half set, remove and blend it. Again keep it to set, 
Repeat this Process one more time and set into kulfi moulds, your extra creamy rich kulfis without condensed milk will be set :)

Impressions:
Well set Firm Kulfi, With soft grainy texture Frozen Dessert
I did not add much of vanilla flavor, so the domination of vanilla flavoring wasnt there, But it helped in to get rid of tangy smell which omits from mangoes,
Perfect sweetness and yummy taste :)
For never ending licks ;)



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