Summary

Ingredients

• 1 can condensed milk, sweetened, e.g. Sgushtshjonka (200 ml)
• 4 egg yolks
• 100 g suar
• 500 ml cream
• 1 pinch (s) salt
• 1 shot rum, brown

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Instructions

1. Culinary memories of the catering in the Soviet Union seldom arouse enthusiasm. An exception is the ice cream, which was offered in excellent quality in all parks. This caramel plombir is one of the varieties I prefer there.
2. Let the can with the sweetened condensed milk boil in water for two and a half hours. The can must be completely covered the whole time. Then take it out and let it cool down.
3. Beat the four egg yolks with the sugar until frothy. Add the caramelized condensed milk and heat the mixture in a water bath to 80 degrees. Since the mass is very viscous, the usual methods of determining the temperature do not work. It is best to use a thermo. Allow the base to mature overnight in the refrigerator.
4. Beat the cream with a pinch of salt until stiff. First stir two tablespoons into the caramel mixture so that it becomes smoother. If you like, you can add a dash of rum to taste, although this does not correspond to the basic Russian version. Fold in the remaining cream and cool everything down in the ice cream maker. Let harden in the freezer for several hours.