Dessertsbluejeanchef
Plum Lemon Buttermilk Ice Cream
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.
👥 16 Servings⏱️ Prep & Cook: 3h 35m⏳ Prep: 20 min🔥 Cook: 1h 15m👤 Meredith📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
📝 Preparation Steps
1
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.
heavy cream1 cupbuttermilk1 cup½ cup sugarsugar2 tablespoonslemon (zest and juice)1
2
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.
½ cup sugarsugar2 tablespoons
3
When the buttermilk mixture has completely cooled, pour it into an ice cream maker. Churn the mixture according to the manufacturer’s instructions.
buttermilk1 cup
4
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.
buttermilk1 cup
5
Serve soft serve style or transfer to a container and freeze for at least ⏱️ 2 hours for a harder, scoopable texture.
Nutrition Facts
calories
100 kcal
fat Content
6 g
serving Size
1 serving
fiber Content
1 g
sugar Content
10 g
sodium Content
22 mg
protein Content
1 g
cholesterol Content
22 mg
carbohydrate Content
11 g
saturated Fat Content
4 g
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