It’s monsoon season all across the country, and the temptation to eat crispy samosas and pakoras with kadak masala chai is never ending. If pakoras and samosas are not your thing and you prefer something cold instead, the monsoons bring with them a special blessing in form of the seasonal pulpy fruit, Jamun. Jamun (black plums) area a tasty fruit with their unique color and taste. It has a blackish-purple color and a sweet yet tangy flavor.
Jamuns bring back many childhood memories for me of purple-stained tongues. We would race to get a darker color on our tongues. The fruit is usually eaten raw with the addition of a small amount of black salt on top. It is treated more like a snack rather than an after-meal fruit. The purple color is caused by the plant’s pigment anthocyanin, and native to South Asian countries, especially Pakistan and India. This seasonal fruit is infused with vitamins and minerals with enormous medical benefits.
I wanted to make a dessert with Jamun to share with all of you and decided to make homemade Jamun Ice Cream. I never tried making ice cream before, but was completely confident that jamun would yield a beautiful color, taste and flavor when made into an ice cream. Trust me, making an ice cream is very easy and effortless. I had a simple recipe for the ice cream, shared by my best friend, Ayesha Siddiqua, who loves making ice-creams at home. You will find homemade ice cream in her freezer all the time. I dedicate this post to our friendship.
This is an egg-less ice cream, made with simple and easily available ingredients. Making ice cream with jamun is the best way to eat this seasonal treat, and a perfect way to beat the humidity and enjoy the rains.