Paan Ice-cream


1 ltr full fat milk
1 1/2 cups (300 grams) sugar
1/4 cup (20 grams) cornflour
1 1/2 cups (300 grams) cream for the paan flavouring
4 calcutta beetel leaves (paan)
1 tbsp lemon juice
6 dry dates (kharek), soaked overnight
1 tbsp fennel seeds (saunf) powder
1/4 tsp cardamom (elaichi), crushed
1/4 cup gulkand
A pinch of menthol


For the paan flavouring

  1. Wash the paan leaves and grind them into a fine paste along with the lemon juice in a food processor. Sieve through a strainer and keep the juice aside.
  2. Deseed and finely chop the kharek.
  3. Mix together the paan juice, kharek, saunf, cardamom and gulkand in a bowl. Keep aside.

How to proceed

  1. Dissolve the cornflour in 1/4 cup of cold milk. Keep aside.
  2. Place the rest of the milk in a heavy bottomed pan and bring it to a boil. Add the sugar and simmer for 5 minutes.
  3. Add the dissolved cornflour and simmer for another 5 minutes while stirring continuously, till it is of a coating consistency.
  4. Remove from the fire and allow it to cool completely.
  5. Add the paan flavouring mixture and cream to the milk.
  6. Mix well and pour into a shallow freezer proof dish.
  7. Freeze till slushy. Remove and beat with a whisk until smooth and creamy. Add the menthol and mix well.
  8. Freeze again until firm for about 4 to 6 hours.


Lucknowi saunf is smaller in size as compared to fennel seeds and more fragrant. It is available at most grocery stores and paan vendors.