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Plum-Buttermilk Ice Cream

Yield 10 servings (serving size: 1/2 cup)

Ingredients

  • 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 3/4 cups Crème Anglaise, chilled
  • 1 cup low-fat buttermilk

Nutrition 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

How to Make It

  1. 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.

  2. 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.