This HOT HOT weather surely calls for something COLD!! And what’s better than Ice-Cream.

It’s the simplest way to make delicious and creamy ice-cream. And I’m sure all Pan lovers are going to love this recipe!! All you need it 15 minutes.

Let’s get started.

All You Need:

1. Heavy Whipping Cream- 2 Cups
2. Condensed Milk- 1 can (397 g)
3. Milk- ¼ cups
4. Dry Gulkand- 3 tbsp
5. Pan Leaves- 2
6. Saunf (Fennel Seeds)- 2 tsp
7. Elaichi Powder (Cardamom)- 1 tsp
8. Tutti Frutti- 2 tbsp
9. Green Food color- 2-3 drops 1 (optional)
10. Vanilla Extract- ½ tsp (optional)

A Few Tips:

• The base for the ice-cream is made with Heavy whipping cream and Condensed Milk. You can use this base for any flavor of ice-cream. Just keep in mind not to water it down too much.
• You can add a little less condensed milk. Remember that once frozen, sweetness reduces.
• You can halve or double the recipe if you’d like!
• Make sure that the cream and condensed milk are cold.
• I highly recommend using a hand mixer or stand mixer for the recipe.

Method:

• In a grinder jar, add the saunf, dry gulkand, pan leaves, elaichi powder and milk. Gring it into a paste. Doesn’t matter if it isn’t smooth. There shouldn’t be big chunks of gulkand.
• In a bowl, add the heavy whipping cream and whip until it thickens and forms soft peaks.
• Add the condensed milk and mix it for a few seconds until everything is combined.
• Add the gulkand paste and mix well.
• Transfer into a container and freeze for 8-10 hours.
• Serve chilled!!!!!

This turns out to be so delicious and takes hardly any effort. Do try it and let me know how it turned out!