Fresh Jamun Icecream

Name: Fresh Jamun Icecream
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
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

Preeti Chourishi @Preeti_ramesh11

#goldenapron3 #week25 #puzzle clue wors-.. milkmaid.
Fresh Jamun fruits (Black Plum)/berry icecream, natural, no chemical or preservatives. Other Fruits/berries can be use in this way.

Preeti Chourishi @Preeti_ramesh11

#goldenapron3 #week25 #puzzle clue wors-.. milkmaid.
Fresh Jamun fruits (Black Plum)/berry icecream, natural, no chemical or preservatives. Other Fruits/berries can be use in this way.

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Ingredients

30 minutes

4 servings

200 mlAmul Fresh Cream
100 mlCondensed milk/Milkmaid/Mithaimate
8 TeaspoonSugar
1 BowlFresh Jamun/Black Plum
As neededGrape violet Gel Colour Optional
1 tspEssence optional
1/2 cupMilk
As neededWater

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Steps

30 minutes

1

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.
2

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.
3

In a 3 liter bowl add amul fresh cream. Beat on high speed with electric beater till it whip.
4

Add condensed milk/milkmaid/mithaimate. Beat a minute on high speed.
5

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.
6

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.
7

Keep it in freezer. After 3-8 hours your chilled Natural fresh Jamun/fruit Ice cream ready.Scoop it out & Serve.
8

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.
9

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.