Black Jamun Ice-cream


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The enzyme 'jamboline' present in black jamun is considered to be a boon for diabetics. That makes this rich and creamy Black Jamun Ice-cream that is made with low-fat milk sweetened with sugar substitute and thickened with 2 tbsp of cornflour instead of fattening cream..a lovely treat for the diabetic sweet tooth! It is perhaps the tastiest way to derive the benefits of black jamun although it should ideally be had raw.

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Makes 4 servings
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4 tbsp black jamun pulp
2 1/2 cups low-fat milk , 99.7% fat-free milk
2 tbsp cornflour
1 tbsp sugar substitute

  1. Combine the cornflour in ½ cup of milk in a bowl and mix well. Keep aside.
  2. Bring the remaining 2 cups of milk to a boil in a deep non-stick pan, while stirring occasionally.
  3. Add the cornflour-milk mixture, mix well and cook on a slow flame till it coats the back of a spoon, while stirring continuously. Keep aside to cool completely.
  4. Add the black jamun pulp and sugar substitute and mix well.
  5. Pour into an air-tight container and freeze for 3 to 4 hours.
  6. Blend in a mixer till it is slushy, pour back into the same container and freeze for 6 to 8 hours or till the ice-cream sets.
  7. Serve chilled.
Nutrient values per serving
66 kcal 4.9 gm 11.0 gm 0.3 gm
RECIPE SOURCE : Good Food For DiabetesBuy this cookbook
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 on 28 Jun 14 03:29 PM

i made it just exactly as told, it turned excellent.For a low cal icecream and for diabetics it is very good.
 on 20 Apr 14 08:33 PM

A very easy to make recipe... and delicious to taste... a diabetics Paradise must say... the health benefits from Black Jamun and the sugar substitute... a great way to satisfy their sweethtooth...
 on 25 Jul 13 03:52 PM