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 corn flour 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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Ingredients

Method
  1. Combine the cornflour in ½ cup of cold 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.
  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
EnergyCarbohydratesFatFibre
66 cal. 11.0 gm. 0.3 gm. 0.2 gm.
RECIPE SOURCE : Good Food For DiabetesBuy this cookbook
3 reviews received for Black Jamun Ice-cream
3 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
Foodie#431106June 28, 2014

i made it just exactly as told, it turned excellent.For a low cal icecream and for diabetics it is very good.

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Helpful reviews for this recipe
Reviewed June 28, 2014by Foodie#431106

i made it just exactly as told, it turned excellent.For a low cal icecream and for diabetics it is very good.

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Reviewed April 20, 2014by Foodsie

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...

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Reviewed July 25, 2013by Foodie#464767

Brilliant

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