Plum-Buttermilk Ice Cream

Cooking Light
10 servings (serving size: 1/2 cup)


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3 cups chopped purple plums (about 6 medium)
1/4 cup sugar
1/4 cup honey
1 tablespoon water
1/2 teaspoon ground cinnamon
1 cup low-fat buttermilk


Combine the first 5 ingredients in a medium saucepan. Bring to a boil, partially cover, and cook 8 minutes or until tender. Mash plums. Bring to a boil; cook 2 minutes. Remove from heat; chill.

Combine chilled plum mixture, Crème Anglaise, and buttermilk. Pour mixture into the freezer can of an ice-cream freezer, and freeze according to the manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.

Created date

March 2003

Nutritional Information

Calories 154
Caloriesfromfat 19 %
Fat 3.3 g
Satfat 1.2 g
Monofat 1.3 g
Polyfat 0.4 g
Protein 3.9 g
Carbohydrate 28.7 g
Fiber 1.1 g
Cholesterol 89 mg
Iron 0.4 mg
Sodium 37 mg
Calcium 96 mg