Dilkhush Paan Ice Cream: A Refreshing Valentine’s Day Treat
6 hours 30 minutes
977 reads
About Dilkhush Paan Ice Cream: A Refreshing Valentine's Day Treat
Escape the ordinary and treat your taste buds to the uniquely refreshing delight of Dilkhush Paan Ice Cream. Perfect for Valentine's Day or any warm afternoon, this intriguing dessert promises a sensory adventure.Imagine the aromatic flavors of paan (betel leaf) swirling in a creamy, cool embrace. Sweet and savory notes dance together, finished with a refreshing chill, creating a truly unforgettable experience.Fragrant gulkand (rose petal jam) and a hint of spice further enhance this luxurious ice cream, making it a truly special treat.
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Recipe Time & More
Prep15 minutes
Cook6 hours 15 minutes
Total6 hours 30 minutes
Ingredients
Ice Cream Base
- 2 cup Milk whole
- 150 ml Heavy Cream
- 1 tbsp Corn Flour
- 1 cup Sugar
- 1 tbsp Gulkand rose petal jam
Paan Masala
- 4 Betel Leaves
- 4-5 Betel Nuts (you can use methi supari also), supari
- 2 Cardamom Pods green
- 1 tsp Fennel Seeds
Instructions
- In a saucepan, combine the milk and sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves.
- In a small bowl, whisk together the cornstarch with a little bit of the warm milk until smooth. This creates a slurry that will prevent lumps when added to the larger mixture.
- Slowly pour the cornstarch slurry into the simmering milk, whisking constantly. Continue to cook, stirring, until the mixture thickens enough to coat the back of a spoon. This indicates that the cornstarch has fully activated.
- Remove from the heat and stir in the heavy cream and gulkand. Set aside to cool slightly.
- To make the paan masala, combine the betel leaves, betel nuts, cardamom pods, and fennel seeds in a grinder or food processor. Grind to a fine powder.
- Add the paan masala to the cooled milk mixture and stir well to combine.
- Pour the ice cream mixture into molds or a freezer-safe container. For a layered look, spread a thin layer of gulkand on the bottom of the mold before adding the ice cream mixture.
- Freeze for at least 4-6 hours, or until solid. Demould or scoop the ice cream and serve. Enjoy!
Recipe Notes
Good To Know
- For a striking presentation, serve the ice cream in small, edible waffle cones lined with fresh betel leaves, or garnish each scoop with a sprinkling of finely chopped candied fennel seeds (saunf) for added crunch and color.
- If you’d like a more pronounced paan flavor, blend the betel leaves with a splash of milk before adding to the base, and consider adding a drop of natural rose or kewra essence.
- Fold in bits of tutti frutti, chopped cashews, or pistachios just before freezing to add textural contrast and mimic the crunch of classic paan fillings.
- For a vegan version, substitute dairy milk and cream with full-fat coconut milk and use a plant-based thickener such as arrowroot or tapioca starch instead of corn flour.
Expert Tips
- Fresh betel leaves can be found at most Indian or Asian grocery stores. If unavailable, you can substitute with a small amount of mint extract, but be cautious as it can easily overpower the other flavors.
- For a smoother ice cream, strain the mixture through a fine-mesh sieve after blending to remove any fibrous bits from the betel leaves.
- Don't overchurn the ice cream. Stop churning when it reaches a soft-serve consistency. Overchurning can lead to a dense, icy texture.
Storage Instructions
- Store the ice cream in an airtight container in the freezer for up to 2 weeks. Allow it to soften slightly at room temperature for a few minutes before scooping.
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Recipe Nutrition
Calories: 412kcalCarbohydrates: 104gProtein: 1gCholesterol: 1mgSugar: 101g
Neha Paliwal
Articles: 87
4 Comments
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Looks incredible! Thanks for the details.
Looks so yummy! Excited to make it.
This looks so good! Appreciate the share.
Such a beautiful dish! Can’t wait to try it.