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The Bengali After Dinner Mint
Recipe by Kishwar Chowdhury
This super quick and easy betel leaf ice cream incorporates fennel and cardamom for a delicious post-dinner treat
- Steps
- Ingredients
Steps
- Prechill ice cream machine.
- For the Betel Leaf Ice Cream, place cream, milk, betel leaves, fennel, cardamom and salt in a saucepan. Bring to just below simmering point over lowest possible heat. Remove from the heat and set aside for 20 minutes. Return to simmering point then remove from the heat and strain into a jug.
- Place sugar and egg yolks into a bowl and whisk together. Whisk 1/3 of the warm cream mixture into the eggs. Whisk in remainder then return the combined mixture to the saucepan. Place over medium heat and stir continuously until mixture thickens and reaches 83C. Pour through a sieve into a bowl and cool over an ice bath. Churn in ice cream machine according to manufacturer’s instructions then reserve ice cream in the freezer.
- To serve, place betel leaves onto a serving plate. Top with coconut, date and a spoon of ice cream. Sprinkle with mukhwas.
