Yes! We’re going to make our very own homemade Plombir Ice Cream! This stuff is pure gold, and might easily become the best thing that you’ve ever made in your kitchen.
Bring it on, ice cream season! I’m ready for you.
This old classic Soviet Plombir ice cream brings back some memories… my childhood memories of carefree summer days and festive walks in the park on public holidays. It was the time when plombir ice cream was sold in the street kiosks, and I was able to buy it with just a few coins.
If I could only have one kind of ice cream for the rest of my life, it would be plombir ice cream. Hands down, no contest. Nothing competes with it, in my opinion. Plombir ice cream may seem simple and basic, but it’s one recipe everyone needs to have. This world wasn’t meant to be without plombir ice cream.
The taste of plombir ice cream is a really special one. It’s much more creamy, smooth and rich, thanks to a generous dose of fat (up to 15%). It’s a fantastic dessert on it’s own, or served on top of an accompanying dessert such as cookie or pie. Use organic, grass-fed milk and cream for best flavor!
As soon as I got my ice cream maker, I set out on a mission to create a recipe for a homemade plombir ice cream that would taste just like the treat from my childhood days. And although I can’t honestly say whether it’s as good as the plombir from my childhood kiosk (I don’t know if anything ever will be) – I will say that it is pretty darn close.
- 50 g caster sugar
- 70 g dry skim milk
- 600 ml whole milk
- ½ tsp vanilla extract
- 20 g cornstarch
- 500 ml heavy cream (35%)
- Whisk together sugar and dry milk in a saucepan.
- In a small bowl combine about ¼ cup of milk with the cornstarch until dissolved. Set aside.
- Add the remaining milk and vanilla extract to the saucepan with sugar and dry milk. Bring the mixture to a boil while whisking.
- Add the cornstarch mixture to the saucepan and keep whisking until it thickens, about 3 minutes.
- Pour the mixture through a fine-mesh sieve (strainer) into the bowl. Then let custard cool 10 minutes. Cover and place in the fridge for 4 hours or overnight, stirring as often as possible. If needed, the custard can be quickly cooled in the freezer for 1-2 hours, but make sure to stir the custard every 30 minutes to prevent uneven freezing.
- Once the ice cream mixture is well chilled, whip up the heavy cream until soft peaks form and combine with the custard; stir carefully keeping the volume.
- Pour everything in the ice cream maker and freeze according to the manufacturer’s instructions.
- Transfer the ice cream to an airtight container. Freeze for at least 4-6 hours or better overnight before serving. Allow to sit on the counter five minutes before serving, scoop and enjoy!