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.

Note: It is a luscious black jamun ice cream for diabetics.

Handy tip: Taste the ice cream mixture after you add the sugar sachet to ascertain how many more you need to add.

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