Step 1

Blend the betel leaves, sugar, milk, gulkand, dates, and salt in Vitamix or another blender until sugar is dissolved. (Gradually increase Vitamix speed to 6-7)

Step 2

Transfer the mixture into a bowl and add mix in the heavy cream and cardamom powder with a spatula.

Step 3

Refrigerate the mixture for about 30-60 minutes before churning.

Step 4

Stir the mixture and transfer it to the ice cream maker bowl.

Step 5

Churn the mixture for 25 minutes.

Step 6

After about 20 minutes, add the candied fennel seeds and continue churning for the remaining time.

Step 7

Transfer the paan ice cream to a freezer safe container.

Step 8

Freeze the ice cream for about 5-6 hours before serving.

Step 9

Top with tutti frutti while serving.