Ingredients:
- 250 grams of jamun
- 4 to 5 tbsp sugar
- 30 ml water
- 250 ml cream
Method:
- First, chop some jamun and remove the seeds. Then, add sugar and water in a pan.
- Cook them for 3 to 4 minutes on medium flame. Then, grind the jamun into puree. You can store this compote for a week in the fridge. Leave it to cool down.
- Now, take some chilled fresh cream or heavy cream. Here, I used amul fresh cream. Now, add powdered sugar 1 to 2 tbsp. Then add jamun puree. • Mix well and pour this in a container. Freeze it for 6 to 8 hours. Your homemade jamun ice cream is ready to serve.
