Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Plombir can be refined with cocoa powder, chopped nuts or fruits.