How to Make Russian Plombir Ice Cream

Last Updated: June 2, 2021

Plombir Ice cream is a creamy white ice cream which is said to have originated from the French "Plombiere", although Russian Plombir has little in common with Plombiere.

Ingredients

5 egg yolks
0.5 liter (0.1 US gal) fresh cream (about 35% fat)
1 cup low fat cream
1 cup sugar
1/2 teaspoon vanilla sugar

Steps

1
Whisk the yolk with the sugar until it is white. You can use a mechanical whisker to speed up the process.
2
Add the low-fat cream and vanilla sugar.
3
Heat up on low heat, so that it thickens but do not let it boil!
4
Place in the freezer until half-frozen, but still liquid.
5
Whisk the heavy cream until it is very stiff (i.e. if you cut through it with a knife, it should leave a rift)
6
Take the half-frozen mass from the freezer and add the cream, mix it well and place back in the freezer.

Warnings

Watch out that you do not let the yolk mixture boil; the yolk with solidify if you do!

Thanks!
Helpful 7 Not Helpful 1
If you have an ice cream maker, you can use that.

Thanks!
Helpful 4 Not Helpful 1
If you are underage, do not cook without supervision

Thanks!
Helpful 3 Not Helpful 6