This frozen treat will make your insides feel like the temperature is taking a plunge, but your heart will be warm at the thought of a taste of Buttermilk-Plum Ice Cream. Its ruby-colored swirls—the source of its name come from fresh plums. Half-and-half, buttermilk, and heavy cream help form its rich base, while peeled and chopped black plums add in beautiful color and flavor.
This frozen treat will make your insides feel like the temperature is taking a plunge, but your heart will be warm at the thought of a taste of Buttermilk-Plum Ice Cream. Its ruby-colored swirls—the source of its name come from fresh plums. Half-and-half, buttermilk, and heavy cream help form its rich base, while peeled and chopped black plums add in beautiful color and flavor.
Bring blueberries, 2 Tbsp. sugar, and water to a boil in a small saucepan over medium heat; reduce heat to low, and simmer 10 minutes, stirring often. Cool 30 minutes; cover and chill 2 to 3 hours.
Whisk together condensed milk and next 5 ingredients; cover and chill 2 hours.
Pour milk mixture into freezer container of a 1-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.)
Remove container with ice cream from ice-cream maker, and freeze 30 minutes.
Stir lemon zest into prepared ice-cream mixture, and swirl in chilled blueberry mixture. Transfer mixture to an airtight container or a loaf pan covered tightly with aluminum foil; freeze 3 to 4 hours or until firm.
Ingredients
Directions
Bring blueberries, 2 Tbsp. sugar, and water to a boil in a small saucepan over medium heat; reduce heat to low, and simmer 10 minutes, stirring often. Cool 30 minutes; cover and chill 2 to 3 hours.
Whisk together condensed milk and next 5 ingredients; cover and chill 2 hours.
Pour milk mixture into freezer container of a 1-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.)
Remove container with ice cream from ice-cream maker, and freeze 30 minutes.
Stir lemon zest into prepared ice-cream mixture, and swirl in chilled blueberry mixture. Transfer mixture to an airtight container or a loaf pan covered tightly with aluminum foil; freeze 3 to 4 hours or until firm.
