Paan ice cream

Method

How to make Paan ice cream

1) Place the rose petal paste, water and 1 tablespoon of sugar in a saucepan and bring to the boil. Reduce until thick and syrupy. Add the pink food colour.

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 Technique: Blend Mixing two or more ingredients with another so that they combine together as one mixture. You can also use the main blade of a food processor to blend. I know this Teach me, please blend until smooth.

3) In a mixer, Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. I know this Teach me, please 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, Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please 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 Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisking , swirl in the rose syrup to create a ripple effect. Freeze completely. Alternatively, you can use an ice cream machine.