2) In a separate pan, slightly warm the milk and add the paan leaves, with the inside filling removed and set aside for later. Allow to cool and blend until smooth.
3) In a mixer, whip the cream with sugar until slightly thickened to a sauce consistency. Slowly add the custard, milk and a small amount of green food colouring until a light pistachio colour. Add 3 to 5 tablespoons of the paan filling and stir.
4) Pour the slightly thick mixture into a large plastic container and cover. Place into the freezer, whisking from time to time to break up the ice crystals. Do this three to four times until the mixture is frozen. After the last whisking, swirl in the rose syrup to create a ripple effect. Freeze completely. Alternatively, you can use an ice cream machine.