Creamy Ice Cream (1948 Recipe)
6 servings
60 minutes
Creamy plombir is a true classic of Russian cuisine, with a recipe dating back to 1948. This dessert, made from natural ingredients, impresses with its tenderness and rich flavor. The vanilla aroma combined with a velvety texture creates a perfect treat that melts in your mouth. During preparation, milk and cream undergo careful processing to achieve an exquisite creamy hue. Egg yolks add depth of flavor while sugar provides the necessary sweetness. This ice cream can be served on its own or complemented with berries, nuts, and chocolate. Historically, creamy plombir is associated with home comfort and festive tables, remaining an unchanged favorite among traditional dessert lovers.
1
Boil the milk and dissolve regular and vanilla sugar in it. Cool down. Stir in the yolks. In a water bath, constantly stirring, bring the mixture to a condensed milk consistency.
- Milk: 125 ml
- Sugar: 100 g
- Vanilla sugar: 5 g
- Egg yolk: 3 pieces
2
Whip the cream into a strong mass.
- Heavy cream 35% fat: 300 ml
3
Combine two substances into one and freeze, stirring occasionally (approximately every hour).
