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How to make plombir: recipe for the most popular Russian ice cream

How to make Plombir: Recipe for the most popular Russian ice cream

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Creamy and so incredibly delicious tastes the plombir known probably all over the world. Not without reason it is the most popular ice cream in Russia. Here I’ll show you how to make Russian plombir ice cream that tastes just like the original. It’s pretty easy, and you only need a few common ingredients to make it. You can find a detailed plombir recipe with exact quantities and step-by-step instructions right below.

What is plombir?

Plombir is a popular Russian ice cream invented based on a French ice cream variety. However, the recipe of Russian ice cream differs from the French version. Plombir ice cream became especially popular during the Soviet era. Russian plombir consists of milk, cream, eggs and sugar or sweetened condensed milk. For different flavors, vanilla, cocoa or caramel are added to the ice cream mass.

Plombir ice cream

Favorite ice cream of children from the distant Soviet Union

For many who grew up in the Soviet Union, plombir reminds them of their childhood. Not without reason, the ice cream was so popular then and still is. It tastes very creamy – simply heavenly delicious. Both children and adults love it. And once you’ve made Russian ice cream at home, I guarantee you’ll never buy it again. Just try it! I’m sure you’ll love it just as much as I do.

Why make plombir at home?

Although you can buy the Russian ice cream plombir in some supermarkets, it does not really come close to the taste of the original from the Soviet era. Also, the list of ingredients of the purchased ice cream is rather questionable. With homemade plombir, on the other hand, you know exactly what ingredients are in it. You can do without unnecessary additives. Moreover, homemade plombir ice cream tastes just like the original, which was still produced in the Soviet Union.

How to make plombir

How to make Russian ice cream without an ice cream maker

You can make Russian plombir ice cream without an ice cream maker. After you put the plombir mass in the freezer, you need to stir it vigorously every half hour or so for the first two hours so that no ice crystals form. You can do this either with a whisk or with a hand mixer. Stir briefly and vigorously each time and then immediately put the ice cream mixture back into the freezer.

If you have an ice cream maker at home, you can of course use it to make Russian ice cream. It is even easier, because you do not have to stir the plombir mass. The ice cream maker will do it for you.

How to serve Russian plombir ice cream

Plombir ice cream tastes incredibly delicious on its own. However, you can serve it additionally with different toppings – depending on your taste. Here are a few ideas for it:

  • caramel sauce,
  • chocolate,
  • fresh fruit,
  • syrup,
  • nuts,
  • corn flakes.

One more insider tip: the apple crumble thaler with cinnamon tastes incredibly delicious with the plombir ice cream.

Popular Russian ice cream

This plombir ice cream is

  • creamy,
  • not too sweet,
  • heavenly delicious,
  • aromatic,
  • with vanilla flavor,
  • like the original from the Soviet Union,
  • classic of Russian cuisine,
  • easy and quick to make at home from common ingredients,
  • to make without an ice cream maker,
  • ideal dessert for summer.

Plombir ice cream recipe

The exact quantities and step-by-step instructions, according to which you can make the Russian plombir ice cream at home, you will find here below in the box recipe.

The plombir recipe is very simple. You only need five ingredients for it. These are

  • cream,
  • milk,
  • sugar,
  • yolk of eggs
  • and vanilla.

How to make ice cream plombir at home: this is how it works

  1. Mix egg yolks with sugar and add hot milk in a thin stream, stirring constantly. Heat the mixture briefly (not above 80 °C) until it becomes slightly thick, and let it cool.
  2. Whip the cream to a creamy consistency and fold in the cooled milk-yolk-sugar mixture and vanilla.
  3. Freeze the plombir mixture, stirring vigorously and briskly every 30 minutes for the first two hours. Your homemade Russian plombir is ready!

Plombir ice cream recipe

How to make popular Russian ice cream at home: tips and tricks

  • You can adjust the amount of sugar according to your taste. Compared to the original, I’ve reduced the amount of sugar a bit in my recipe below. If you like the ice cream sweeter, you can add more sugar.
  • It’s best to use a scraped vanilla bean for the vanilla in the recipe. Then the ice cream will be especially tasty and aromatic. If you use vanilla sugar, you should not add it at the end of the preparation, but mix it together with egg yolks and sugar.
  • Be sure to add the hot milk to the egg yolk-sugar mixture slowly, in a thin stream, stirring constantly.
  • The milk-yolk-sugar mixture must not be heated higher than 80 °C and must never be boiled. Otherwise, the ice cream will smell like eggs later, and you will have cooked yolks in the ice cream. You can check if the mass is heated enough by dipping a spoon or a silicone dough scraper into the mass briefly and then drawing a stripe with your finger on the spoon or the dough scraper. If the stripe remains and does not contract, the mixture is heated enough and can be removed from the heat. Alternatively, you can use a kitchen thermometer.
  • You should stir the milk-yolk-sugar mixture regularly while it cools to prevent a film from forming on the surface.
  • Cream must be cold before whipping.
  • Be sure to stir the ice cream mixture regularly for the first two hours or so. Otherwise, ice crystals may form.
  • You can also prepare plombir ice cream with an ice cream maker. In this case, you do not need to stir the ice cream.

Have you made Russian ice cream according to this recipe? I look forward to your result, your star rating and your comment on the plombir recipe below, how you succeeded and tasted the ice cream.

Fancy some more homemade ice cream? Also try:

Plombir ice cream (Russian ice cream with vanilla)

Plombir ice cream (Russian ice cream with vanilla)

Creamy and so incredibly delicious tastes the plombir, probably known all over the world. It is not without reason that it is the most popular ice cream in Russia. According to this recipe, you can make Russian plombir ice cream that tastes just like the original. It's pretty easy, and you only need a few common ingredients.
Cook Time 30 mins
Cooling time 5 hrs
Course Dessert
Cuisine Russian
Servings 4

Ingredients
  

  • 500 g cream (cold)
  • 160 ml milk
  • yolk of 3 eggs
  • 100 g sugar
  • vanilla

Instructions
 

  • Whisk the egg yolks and sugar until the mixture turns a light yellow color.
  • Heat milk to approx. 95 °C, but do not boil it.
  • Slowly add the hot milk to the egg yolk-sugar mixture in a thin stream, stirring constantly.
  • Now pour the milk-yolk-sugar mixture into a saucepan and heat it briefly over medium heat, stirring constantly so that it thickens slightly. Do not heat the mixture above 80 °C. To check if the mixture is heated enough, dip a spoon or a silicone dough scraper briefly into the mixture and then draw a stripe on the spoon or the dough scraper with your finger. If the stripe remains and does not contract, the mixture can be removed from the heat.
  • Then pour the milk-yolk-sugar mixture through a sieve into a mixing bowl to filter out any lumps, and let it cool to room temperature while stirring.
  • Whip cream until creamy but not stiff.
  • Gently fold the cooled milk-yolk-sugar mixture and vanilla into the whipped cream. (Also note my tips and tricks for doing this here at the top of the post).
  • Transfer the finished plombir mixture to an airtight container and place in the freezer for about 5 hours (until set), stirring vigorously and briskly about every 30 minutes for the first two hours.
  • Let the plombir thaw slightly at room temperature for about 10 minutes before serving.

Notes

  • The amount of sugar can be adjusted according to taste.
  • It is best to take a scraped vanilla bean as vanilla. If vanilla sugar is used, mix it together with egg yolks and sugar.
  • Add the hot milk to the egg yolk-sugar mixture slowly, in a thin stream, stirring constantly.
  • The milk-yolk-sugar mixture must not be heated higher than 80 °C and must never be boiled.
  • Be sure to stir the ice cream mixture regularly for the first two hours or so. Otherwise, ice crystals may form.
  • The time needed to cool the milk-yolk-sugar mixture is not included in the preparation time.
  • Note the detailed tips and tricks for DIY plombir ice cream at the top of the post.
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