Old-Fashioned Homemade Plombir Ice Cream
A nostalgic, throwback dessert! This homemade plombir is a real, rich, creamy vanilla ice cream — the kind people grew up on. It's easier to make than you'd think, and it comes out right the very first time.
Cooking method
-
Step 1:
How do you make homemade plombir? Put the egg yolks in a heavy-bottomed pot.
-
Step 2:
Add the powdered sugar and vanilla sugar.
-
Step 3:
Whisk everything together.
-
Step 4:
Pour in the milk.
-
Step 5:
Set it over medium heat and cook, stirring constantly, until thickened — almost to a boil. Important: don't let it boil, or the yolks will curdle.
-
Step 6:
You should have a thick custard. Cool it completely.
-
Step 7:
Whip the cream: it needs to be very cold and 33% (heavy cream). Start whipping at low speed.
-
Step 8:
Then increase the speed and whip to stiff peaks.
-
Step 9:
Add the cooled milk-and-yolk custard to the whipped cream.
-
Step 10:
Fold them together.
-
Step 11:
Pour the ice cream base into a container.
-
Step 12:
Put the container in the freezer for a few hours.
-
Step 13:
During that time, stir the ice cream with a spatula two or three times.
-
Step 14:
Your delicious custard-and-cream ice cream is ready! That's how easy it is to make at home.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20 % fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Egg yolks - 352 kcal/100g
- Powdered sugar - 374 kcal/100g
- Vanilla sugar - 379 kcal/100g
