Plum Lemon Buttermilk Ice Cream
Prep Time
20 mins
Cook Time
1 hr 15 mins
Freeze Time
2 hrs
Total Time
3 hrs 35 mins
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.
Course:
Desserts/Sweets
Cuisine:
American
Keyword:
Make Ahead
Servings: 16
Calories: 100 kcal
Ingredients
- 1 cup heavy cream
- 1 cup buttermilk
- ½ cup sugar
- 1 lemon zest and juice
- 1½ cups diced plums
- 2 tablespoons sugar
Instructions
-
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.
Nutrition Facts
Plum Lemon Buttermilk Ice Cream
Amount Per Serving
Calories 100
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g20%
Cholesterol 22mg7%
Sodium 22mg1%
Potassium 65mg2%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 10g11%
Protein 1g2%
Vitamin A 295IU6%
Vitamin C 5.1mg6%
Calcium 30mg3%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.