- Give 1 boil to seeded Jamun/Black plum & immediately put them in cold water, blanch & make pulp by hand & separate seeds/Guthlis out of it.
- Add Sugar (optional, you can use in less quantity) if you want more sweet & use milk to clean your sieve pulp, do not use water. Mix well. Collect all mashed pulp in a bowl. I added to enhance taste & to hide Jamun raw/bitter taste.
- In a 3 liter bowl add amul fresh cream. Beat on high speed with electric beater till it whip.
- Add condensed milk/milkmaid/mithaimate. Beat a minute on high speed.
- Add sugary mashed jamun pulp in this batter. If you feel colour to be light then add 2 drops of Gel colour. Beat or hand mix with spatula.
- Collect all in an airtight container or Tupperware tight lid box. Or you can cover with 3-4 layer aluminum foil or one layer transparent cling film & then cover your box. This stops ice crystal formation.
- Keep it in freezer. After 3-8 hours your chilled Natural fresh Jamun/fruit Ice cream ready.Scoop it out & Serve.
- I boiled/blanched it to remove sourness/rawness of Jamun pulp. You can directly de-seed & remove pulp & use it in batter but it tastes different.
- In this way you can use any fresh fruit. If using Citrus fruits then remove white layer & use inner fibrous/resha parts/juice vesicles/juice sacs.No need to boil it.
Fresh Jamun Icecream
#myrecipe
#FoodismSummerBonanza
By Tanu Sharma
Mar, 25th
500
Servings
4 persons
Cook Time
30 minutes
Ingredients
6
- 8
Ingredients
- 200 ml Amul Fresh Cream
- 100 ml Condensed milk/Milkmaid/Mithaimate
- 8 Teaspoon Sugar
- 1 Bowl Fresh Jamun/Black Plum
- As needed Grape violet Gel Colour Optional
- 1 tsp Essence optional
- 1/2 cup Milk
- As needed Water
