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Preparation Time : 120
Cook Time : 30
Total Time : 150
Milk 1 cups
Cornflour 2 tsp
Heavy Whipping Cream 1 1/2 cups
Sugar 1/2 cups
Calcutta Pan 1/2 cups
Tutty Frutty 1/2 cups
Paan Leaves 2 nos
Milk(To Soak Paan Leaves) 1/4 cups
Cut the Paan leaves and soak the leaves in 1/4 cup milk for atleast 2 hours.
Powder the sugar in mixer keep aside.
Mix the cornflour in cold water dissolve and keep aside
In a heavy bottomed vessel heat the milk when it start to boil add dissolved cornflour stir well without lumps
let it boil add 1/4 cup powdered sugar and let it sim for 3-4 minutes and pour the mix in a vessel.
Cool it completely keep in refrigerator for 30 minutes
Meanwhile whip the cream with leftover powdered sugar still soft peaks form
Then add the cooled milk & cornflour mix well.
Again whisk well in hand mixer throughly.Basic Icecream Mix Ready
Pour Icecream mix in a freezer safe container
Add Calcutta masala Paan mix well
Keep it in freezer for 2 hours until it becomes slushy
After that take the container out add Paan leaves soaked milk
Mix throughly then add Tutti Frutti Mix well
Then refrigerate it in freezer for atleast 8 hours to Icecream to set
After 8 hours or overnight masala Paan Icecream Ready To Serve
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