Ingredients:

1/2 litre - low fat milk
2 tbsp - corn flour
1&1/2 cup - fresh black jamun
3-4 sachets - sugar substitute

Method :

1. Mix the corn flour in 1/2 a cup of cold milk and set aside.
2. Bring the remaining milk to boil in a non-stick pan and add the corn flour mixture.
3. Stir continuously and simmer over a low flame till mixture coats the back of a spoon.
4. Cool completely, add the sugar substitute and chopped black jamun and pour into an airtight container.
5. After freezing for about 4-6 hours, liquidize in a blender till it is slushy and pour into the airtight container.
6. Freeze till the ice cream is set.