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Plum-Buttermilk Ice Cream

Plum-Buttermilk Ice Cream

Cooking Light JUNE 1999

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 154
  • Calories from fat: 19%
  • Fat: 3.3g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.9g
  • Carbohydrate: 28.7g
  • Fiber: 1.1g
  • Cholesterol: 89mg
  • Iron: 0.4mg
  • Sodium: 37mg
  • Calcium: 96mg
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Plum-Buttermilk Ice Cream recipe

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