Plombir – Ice Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 9 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 200 ml condensed milk, sweetened, e.g., from Sgushtshjonka or milkmaid
- 4 egg yolks
- 100 g powdered suar
- 1 vanilla pod (s)
- 500 ml sweet cream
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Mix the condensed milk with the egg yolks, powdered sugar and the scraped pulp of the vanilla pod and heat to 80 degrees in a water bath, stirring constantly. Since the condensed milk is very thick, the usual temperature indicators (becoming thick, sticking to a wooden spoon, etc.) work very poorly. It is best to use a thermo. Sweetened condensed milk burns very easily, so I can only advise against heating it up separately and pouring it slowly in.
- After the mass has been heated, stir cold in ice water and leave to rest in the refrigerator overnight. This way the aroma develops better.
- To make ice cream - the higher the fat content, the better - whip the cream with a pinch of salt until stiff. Carefully fold the cream into the egg yolk mixture and freeze the mixture in the ice cream maker.
- Plombir can be refined with cocoa powder, chopped nuts or fruits.
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