Ice cream "Plombir"
3 servings
360 minutes
Plombir is a classic Russian ice cream with a delicate, velvety texture and rich creamy flavor. Its history dates back to the early 20th century when confectioners sought the perfect blend of milk, cream, and vanillin. This dessert was long considered a sign of high quality and true gastronomic pleasure. The thick, creamy structure is achieved through slow freezing and careful whipping, while light vanilla notes add sophistication. Plombir can be served on its own, paired with fruits or chocolate, or used in desserts like cakes and pastries. Its rich taste and simplicity of preparation make it a favorite treat for many generations.
1
Mix sugar, vanillin, and dry milk.
- Sugar: 100 g
- Vanillin: pinch
- Milk powder: 40 g
2
Gradually pour 250 ml of milk into the dry mixture.
- Milk: 300 ml
3
Put the mixture on medium heat and bring to a boil.
4
Mix the remaining milk with starch. Pour it into the boiling milk.
- Cornstarch: 10 g
- Milk: 300 ml
5
Stir and remove from heat. Strain through a sieve, cover with plastic wrap, and let cool completely.
6
Whip the chilled cream until peaks form and mix with the milk mixture.
- Heavy cream 35% fat: 250 ml
7
Place the mixture in the freezer for 40 minutes, taking it out every 10 minutes to stir slightly.
8
Pour the ready ice cream into cups and place in the freezer for 2-3 hours.
