This plum lemon buttermilk ice cream is a relatively low fat ice cream (emphasis on "relatively" and keep in mind the industry serving size 😉) that still packs complimentary flavors together for a rewarding and cooling summer treat.
1lemonzest and juice
Combine the heavy cream, buttermilk, ½ cup of sugar, and lemon juice in a medium saucepan. Simmer until the sugar has dissolved. Add the lemon zest and chill for at least 4 hours.
Place the plums and 2 tablespoons of sugar in a small saucepan. Cook over low heat, bringing the mixture to a boil slowly. Stir to dissolve the sugar. Once boiling, reduce the heat and simmer for 5 minutes until the plums start to soften and are tender but not mushy. Remove the saucepan from the heat and let the plums come to room temperature. Refrigerate until you are ready to use.
When the buttermilk mixture has completely cooled, pour it into an ice cream maker. Churn the mixture according to the manufacturer’s instructions.
Add the plum mixture to the soft churned ice cream. You can stir the plum mixture into the buttermilk ice cream, or let your ice cream maker churn for just a few more cycles to mix it in.
Serve soft serve style or transfer to a container and freeze for at least 2 hours for a harder, scoopable texture.
Plum Lemon Buttermilk Ice Cream
Amount Per Serving
Calories 100Calories from Fat 54
% Daily Value*
Saturated Fat 4g20%
Vitamin A 295IU6%
Vitamin C 5.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.