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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.
Course Dessert
Cuisine Russian
Cook Time 30 minutes
Cooling time 5 hours
Servings 4


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


  • 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.


  • 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.