Java Plum Ice Cream | Black Plum Ice Cream | Jamun Ice Cream | Kitchenstagram
Cool, creamy and incredibly refreshing, Jamun Ice Cream is the perfect dessert to enjoy during the summer months. Also known as Java Plum Ice Cream or Kala Jamun Ice Cream, it stands out with its naturally vibrant purple colour, smooth texture and rich, fruity flavour that will leave you wanting another scoop. If fresh jamun is in season or you have access to a tree full of java plums, this recipe is a must-try. Since jamun is available only for a short time each year, it’s the ideal way to make the most of this special fruit. Often regarded as diabetic-friendly fruit, jamun is packed with goodness and you’ve probably heard plenty of praise about its many health benefits.
Ingredients needed for Java Plum Ice Cream:
Jamun (Java Plums): Jamun is the highlight of this ice cream, so choosing ripe fruit makes all the difference. Pick softer jamuns, as they are naturally sweeter and more flavourful than the firmer ones. Remove the seeds, roughly chop the flesh and blend it into a smooth paste. This fresh puree gives the ice cream its beautiful natural purple colour along with its signature fruity flavour.
Fresh Cream: For the richer and creamiest texture, always use good-quality full-fat fresh cream. In many countries, it is commonly called whipping cream.
Condensed milk: Condensed milk brings both sweetness and extra creaminess to the ice cream. The suggested quantity creates a balanced flavour, but you can easily adjust it to suit your taste. I usually prefer making ice cream slightly sweeter than my everyday preference, though you can reduce o increase the amount depending on how sweet you like your desserts.
Ingredients:
400 gm Heavy Cream
250 gm Condensed Milk
1 cup Java Plum/ Jamun
1 cup Sugar
Preparation:
- Step 1: Wash the Java plum properly and deseed them. In a blender jar add deseeded jamun and sugar blend to a smooth puree.
- Step 2: In a non-stick skillet add the java plum puree and cook over low heat, stirring constantly for 10-12 minutes or until thickens. Remove from heat and set aside to cool. Transfer to a blender again and blend until smooth.
- Step 3: In a large mixing bowl combine heavy cream, condensed milk, whisk until combined.
- Step 4: Transfer 1/2 cup of the cream mixture in a freezer-safe container. Freeze for 4-5 hours.
- Step 5: Then add cooled java plum compote in the remaining mixture, whisk until combined. Reserve 1/2 cup of cooked java plum compote.
- Step 6: Transfer the mixture in another freezer-safe container and freeze for 4-5 hours.
- Step 7: After 5 hours remove both the containers from the freezer. Blend both the ice cream with a hand blender.
- Step 8: Then swirl the white ice cream base and 1/2 cup of cooked java plum compote in the java plum ice cream.
- Step 9: Cover the container with a lid and freeze for 12 hours.
- Step 10: Once the ice cream is set, remove it from the freezer and let it sit at room temperature for 5 minutes, until slightly soften. Scoop with ice cream scooper and drizzle some java plum sauce. Serve in cones or bowls. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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