Paan ice cream (beetel leafe )

Ingredients:-

milk
sugar
sweet paan (beetel leafs)
green food colouring
cream

Method
Boil milk and reduce till 2/3 in volume.
Add sugar, stir till dissolved. Simmer for 2-3 minutes, stirring occasionally.
Take off fire, cool to room temperature.
Crush sweet paan in a mudler (what is mudler) and add to milk. Add a little green colour to give a green tinge to the ice cream. Do not put paan through a mixer to avoid it turning into a paste.
Freeze in shallow ice cream tray, covering with plastic. Allow to set, but not to harden too much.
Whip cream till fluffy.
Break ice cream, whip till fluffy but not liquefied (you may use an electric mixer, but make sure it does not become liquid).
Transfer to a large bowl, fold in ice cream and whipped cream.
Allow to set till firm in the freezer, and serve scoops of well set ice cream.
It takes about 3-4 hours to set completely.

Tips
Sweet paan, which is available in any of paan shops, can be used or else one can make paan with fresh betel leaves and other ingredients as desired. A breath freshener taken after a meal in South Asia, usually consisting of a mixture of aromatic seeds, often garishly coloured.
A betel leaf folded into a parcel containing a betel nut, spices and a little lime paste. Chewed to extract the flavours and considered by some to be an aid to digestion to be taken after a meal. The lime provides much needed calcium. The fibrous mass left after all the flavour has been extracted is not swallowed