Tuesday , 15 October 2019
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Kala Jamun Ice Cream

Total Cook Time: 20 mins


  • 4 tbsp black jamun pulp
  • 2 1/2 cups low-fat milk 
  • 2 tbsp cornflour
  • 1 tbsp sugar substitute


  1. Combine the cornflour and ½ cup of milk in a bowl, mix well and keep aside.
  2. Boil the remaining 2 cups of milk in a deep non-stick pan on a medium flame for 3 to 4 minutes, while stirring occasionally.
  3. Add the cornflour-milk mixture, mix well and cook on a medium flame for 3 minutes, while stirring continuously. Keep aside to cool completely.
  4. Once cooled, add the black jamun pulp and sugar substitute and mix well.
  5. Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set.
  6. Pour the mixture into a mixer and blend till smooth.
  7. Transfer the mixture back into the same aluminium shallow container. Cover with an aluminium foil and freeze for approx. 10 hours or till set.
  8. Scoop and serve immediately.
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