2 ½ cup low fat milk
2 tsp corn flour
11/2 cup chopped black jamun
4 tsp sugar substitute( stevia / splenda)
Mix the cornflour in ½ cup low fat cold milk. Boil the remaining milk in a non-stick pan and add the cornflour . Stir over a slow flame till it coats the back of a spoon. Cool it and add sugar substitute and black jamun. Mix well and pour it in air tight container . Freeze for 4-6 hrs. liquidize in a blender till it is slushy and pour black into the air-tight container. Freeze till the ice cream is set.
