Paan Ice Cream

Ingredients

• 4-5 betel leaves (paan) + to serve
• ¼ cup milk
• ½ cup condensed milk
• 3 cups whipped cream
• 1 tablespoon gulkand
• 1½ tablespoons orange tutti fruity + for sprinkling + for garnish
• 1½ tablespoons green tutti fruity + for sprinkling + for garnish
• 1½ tablespoons chopped candied red cherries + for sprinkling 
• 2 tablespoons sugar coated colourful fennel seeds (saunf) + for sprinkling + for garnish
• ½ teaspoon green cardamom powder
• A few drops of edible green food colour (optional)
• Whole candied red cherries for garnish
• Silver warq for garnish

Method

1. Tear the paan leaves and put into a blender jar. Add milk and condensed milk and blend to a fine paste.
2. Take whipped cream in a large bowl. Add the blended paste, gulkand, orange tutti fruity, green tutti fruity, candied red cherries, sugar coated colourful fennel seeds and green cardamom powder and mix well gently.
3. Add edible green colour and mix till the mixture is well combined. Transfer into an air tight container, even out the top, sprinkle green tutti fruity, orange tutti fruity, chopped candied red cherries and sugar coated colourful fennel seeds. Cover and place it in the freezer for 6-8 hours.
4. Scoop out the ice cream on to paan leaves, garnish with orange tutti fruity, green tutti fruity and place a candied red cherry on top. Sprinkle sugar coated colourful fennel seeds and apply some silver warq over the candied red cherry. Serve immediately.