1) 7 Calcutta Meetha(Sweet) Paan (betel leaf).You may also use Maghai Paan. However the Paan should be without Kattha (Catechu) and betel nut
2) 500 ml whipping cream
3) 125 ml full fat milk (raw)
4) 80 grams milk powder
Instructions
Churn all the meetha paans into fine thick paste.Avoid water while churning, instead use 2-3 tbsp of whipping cream.
Whip the whipping cream on low-medium speed of the hand blender until soft peak forms.
Once the cream is whipped, add all the remaining ingredients and mix them all well.
After mixing, we wil blend again using the hand blender on low speed for couple of minutes to get rid of the lumps formed in the ice cream mixture.
Now we must refrigerate the ice-cream mixture for minimum 12 hours or upto 24 hours.
After 24 hours, remove the ice cream from the freezer, and let it sit for 15 mins. We must blend the mixture again to break the ice particles and make the ice cream slushy.
Post blending refrigerate the ice cream blend for 6-8 hours in any shape of your choice (Kulfi mould/matka/kullad).
After 8 hours, Ice cream is ready to be served
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/paan-pasanda-ice-cream-betel-leaf-ice-cream/