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Recipe: Betel Leaf Ice Cream

By KISHWAR CHOWDHURY
August 06, 2021 12:39 IST
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This super quick and easy Betel Leaf Ice Cream by MasterChef Australia Season 13 contestant Kishwar Chowdhury incorporates fennel and cardamom for a delicious post-dinner treat.

Photograph: Kind courtesy MasterChef Australia

The Bengali After Dinner Mint

Serves: 4

Ingredients

For the betel leaf ice cream

  • 1 cup cream
  • ½ cup milk
  • 10 gm betel leaves cut in pieces
  • 10 gm saunf or fennel seeds, toasted
  • 1 green cardamom pod, crushed
  • 70 gm castor sugar (a kind of finer sugar manufactured by top baking brands)
  • 3 egg yolks
  • Salt, to taste

To serve

  • 4 betel leaves
  • 2 tbsp coconut flakes, toasted
  • 4 pitted dates, diced into 5 mm pieces
  • 1 tbsp mukhwas (an after dinner mouth freshener)

Method

  • Pre-chill ice cream machine.

For the betel leaf ice cream

  • Bring the cream, milk, betel leaves, fennel, cardamom and salt to just below simmering point over lowest possible heat in a heavy-bottomed saucepan.
    Take off heat and set aside for 20 minutes.
    Return to simmering point then take off heat and strain into a jug.
  • Place the 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.
  • Over medium heat, stir continuously until mixture thickens and reaches 83°C (use a cooking thermometer if you can).
    Pour through a sieve into a bowl and cool over an ice bath.
    Churn in the ice cream machine according to manufacturer's instructions and then store ice cream in the freezer.
  • To serve, place betel leaves onto a small plate.
    Top with the coconut, date and a scoop of ice cream.
    Sprinkle with mukhwas.

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KISHWAR CHOWDHURY