| • | Mix corn flour in ½ cup cold milk and keep it aside. |
| • | Bring the remaining milk to boil and then mix corn flour mixture into it. |
| • | Stir continuously after adding the mixture and simmer over a low flame. |
| • | Remove the pan from the stove and let it cool completely. Add sugar substitute and chopped black Jamun and pour the mixture into an airtight container. |
| • | Freeze it for 5-6 hours and then liquidize in a blender till it is slushy and then pour it in the airtight container. |
| • | Freeze till the ice-cream is set. |
