For the custard
1Grind betel leaves, water and fennel seeds into a thick paste. Heat a small heavy bottom saucepan .Cook the ground ingredients and sugar for 5-6 minutes on very low flame. Add the colour. Mix corn flour in 1 tbsp water and add this to the betel mixture. Let it thicken. Turn off the heat. Pass it through the strainer. Refrigerate it.
2Meanwhile, take a medium sized heavy bottom saucepan.
3Add milk, fresh cream and sugar.
4Cook on low flame for 10-12 minutes. Let it thicken.
5Now mix the corn flour in water and add this to the custard. Add vanilla essence.
6Keep stirring. Let it thicken. Turn off the heat.
7Place the saucepan into a bowl of ice cold water. Let it cool.
8Pass the custard through a strainer. Refrigerate it for 30-40 minutes.
9Now whip the dairy based whipping cream until stiff.
10Now whip the custard and whipping together.
11Divide it into two equal portions.
12To one part add, the betel leaf mixture. To other add gulkand.
13Line a container with cling film. Spoon in both the flavours into a plastic, aluminium or glass container.
14Freeze it for 8-10 hours.