Ice cream
5 servings
80 minutes
Plombir is a classic ice cream that delights with its tenderness and velvety texture. Its history traces back to European traditions, where creamy ice cream was a symbol of refined taste and luxury. This dessert features a rich creamy flavor, balancing sweetness with a subtle milky note. The use of egg yolks and natural dairy components gives plombir its recognizable softness. It can be served in compotes, garnished with fruits, nuts, or chocolate. This dessert is perfect as a standalone treat or paired with baked goods. Its versatility makes plombir a favorite choice for family dinners and festive occasions.
1
Mix sugar, dextrose, and dry milk. Take the yolks of two eggs - this will be about forty grams.
- Sugar: 60 g
- Dextrose (glucose): 20 g
- Milk powder: 20 g
- Egg yolk: 2 pieces
2
Heat the milk to 75 degrees, add the yolks and pour in the cream, mix everything thoroughly.
- Milk: 300 ml
- Egg yolk: 2 pieces
- Heavy cream 35% fat: 110 ml
3
Add the dry mixture and blend the entire mass with a blender until there are no lumps. Place in the refrigerator for twenty to thirty minutes.
- Milk powder: 20 g
- Sugar: 60 g
- Dextrose (glucose): 20 g
4
Pour the mixture into the ice cream machine and prepare until ready. If you don't have a special device at home, you can try to do everything manually: pour the mixture into a large bowl, place it in the freezer, and stir every half hour. This process will take about two to three hours.
5
Scoop the ice cream into bowls, decorate with fruits, and serve.
- Fruit: to taste