Guilt-Free Desserts

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BLACK JAMUN ICE CREAM

Made with reduced milk, thickened with corn flour and sweetened with sugar substitute, this surprisingly creamy treat will appeal to those who want the benefit of jamuns without eating them raw!

Preparation time: 20 minutes.
Cooking time: 10 minutes.
Serves 4.

2½ cups (½ litre) low fat milk
2 tbsp corn flour
1½ cups chopped fresh black jamun
4 tsp (approx.) sugar substitute

  1. Combine the corn flour in ½ cup of cold milk and keep aside.
  2. Bring the remaining milk to a boil in a non-stick pan and add the corn flour mixture.
  3. Stir continuously and simmer over a slow flame till the mixture coats the back of a spoon.
  4. Cool completely. Add the sugar substitute and the black jamun and pour into an airtight container.
  5. Freeze for 4 to 6 hours.
  6. Liquidise in a blender till the ice cream mixture is slushy and pour back into the airtight container.
  7. Freeze till the ice cream is set.
Handy Tip:
Taste the ice cream mixture after you add and mix each sachet to ascertain how sweet you want it to be

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