Black berry Natural Ice-Cream with caramelized Spun-Sugar

Name: Black berry Natural Ice-Cream with caramelized Spun-Sugar
Cuisine: Indian
Ingredients: 1 cup fresh deseeded Blackberry(jamuns); 1 Can Condensed Milk; 1 Cup fresh cream; to taste Powdered sugar; For making Spun Sugar...; 1/2 cup granulated sugar; 2 tablespoons water; Tools:; as needed rolling pin (or long wooden spoons); as needed fork

Sadhana Mohindra @cook_12095969

#Fruits

Sadhana Mohindra @cook_12095969

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Ingredients

1 cupfresh deseeded Blackberry(jamuns)
1 CanCondensed Milk
1 Cupfresh cream
to tastePowdered sugar
For making Spun Sugar...
1/2 cupgranulated sugar
2 tablespoonswater
Tools:
as neededrolling pin (or long wooden spoons)
as neededfork

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Steps

1

Wash jamuns properly.Cut them and fill some of them in a jar and prepare smooth purée.
2

Cut the remaining jamuns in pieces and Keep aside.
3

Now pour the cream in a bowl and blend properly with a hand blender.
4

Now add condensed milk and blend again until gets smooth paste.
5

Add jamuns purée and blend.Add half jamuns slices,sugar in the mixture and mix well.
6

Pour the mixture into a freezer proof container.Freeze for one hour.
7

After that bring out the mixture from freezer and blend again to avoid making ice crystals.Mix the remaking half jamuns slices.
8

Pour again into the container with lid.Keep the ice cream in freezer for about ten hours or until freeze properly.
9

For making Spun Sugar.......Place a clean rolling pin on your kitchen counter–so that it hangs half-way over the edge. Hold down the other half of the rolling pin with whatever you have on hand (upside down)Alternatively, use pot handles or tape down wooden spoons.
Line the kitchen floor below with newspaper or paper towels.
10

Combine the sugar and water in a small, heavy saucepan. Stir over low heat until the sugar dissolves. Increase heat to medium and cook (without disturbing) until the caramel reaches a very light amber colour (watch carefully, as this will happen very quickly). Use a pastry brush to brush the sides of the pan with water to prevent crystallization. Remove caramel from heat immediately.
11

Allow caramel to cool just until very, very thin wispy strands form when drizzled with a fork. Dipping your fork repeatedly into the sugar mixture, whip the strands of sugar back and forth quickly across the rolling pin to form long, hanging strands of sugar.
12

Repeat until you have accumulated enough sugar to pick up with your hand. While it is still pliable, grab the two ends of the sugar and bring together forming a fluffy, free-form shape. If the caramel hardens too much as you work, place back over low heat just until it begins to loosen up a bit.
13

Use immediately or store in an airtight container.
Although it’s very tedious job but it adds the flavour and tempting look to ice cream.
14

Now Scoop Ice Cream Into plate,garnish with chopped blackberries and decorate with Spun Sugar and Serve immediately.Enjoy🤤