- Boil milk.Add sugar. Dilute GMS powder and Cornflour in a 1/4Cup milk.Mix in a boiling milk. Stir Cont.for 6-7Min. Turn off flame.Allow it to cool.on room temp. Transfer in air tight container and keep in a freezer for 10-12 hrs. Base icecream is ready.
- For Jamun Pulp;- WSh and rinse Jamun.And take in a pan.Add 1/2glass water.Cook for 5-10 min. Turn off flame.Allow it to cool. Remove seeds from Jamun and churn.Add 2 1tbsp.sugar. and take in a pan.Stir till reduce water. Pulp is ready.
- Take a base icecream in a big vessel. Add milk powder and beat with electric beater.Add few drops of colour. And keep in a freezer for 1/2hr. Now mix Jamun pulp in icecream mixture.Mix it properly. And keep in a freezer for 10-12hrs. Jamun Mint leaves Jamun for garnishing Ice cream is ready.
- Yummy tasty Jamun ice-cream is ready to Serve.Garnish with Mint leaves and Jamun.
As we all love jamun and the ice cream can also be as delicious as raw jamun
Jamun Ice Cream
#myrecipe
By Priyanka Modi
Apr, 21st
641
Servings
2 persons
Cook Time
30 minutes
Ingredients
5
- 7
Ingredients
- 250 Ml.Amul Gold
- 1/4 Cup Milk Powder
- 1/4 Cup Sugar
- 1 tbsp.GMS Powder
- 1 tbsp.Cornflour
- 1 Cup.Jamun (Black berry)
- Few drops of violet colour(obt)
Instructions
Notes/Tips
It tastes amazing
