Fresh Jamun Icecream
Fresh Jamun Icecream

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, fresh jamun icecream. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Fresh Jamun Icecream is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Fresh Jamun Icecream is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook fresh jamun icecream using 8 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Fresh Jamun Icecream:
  1. Prepare 200 ml Amul Fresh Cream
  2. Take 100 ml Condensed milk/Milkmaid/Mithaimate
  3. Make ready 8 Teaspoon Sugar
  4. Get 1 Bowl Fresh Jamun/Black Plum
  5. Prepare As needed Grape violet Gel Colour Optional
  6. Take 1 tsp Essence optional
  7. Take 1/2 cup Milk
  8. Take As needed Water
Steps to make Fresh Jamun Icecream:
  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.

So that’s going to wrap this up for this exceptional food fresh jamun icecream recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!