Homemade Plombir Ice Cream
Tender plombir ice cream that tastes like childhood — you won't be able to stop! Plombir is a rich, custard-style vanilla ice cream. I love ice cream, so I make it year-round. Today I want to share a really tender, delicious homemade plombir. The original recipe used 33% heavy cream, but since I'm not big on super-rich ice cream, I used 15% cream and it still came out delicious — so go by your own taste.
Cooking method
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Step 1:
To make the ice cream, take milk, cream (anywhere from 15% to 33%, to taste), powdered milk, regular and vanilla sugar, and corn starch (it's not in the photo — I forgot to set it out).
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Step 2:
In a saucepan, mix the powdered milk, sugar, and vanilla sugar.
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Step 3:
Pour off 50 ml (about 3 tbsp) of the milk to dissolve the starch in later. Pour the remaining milk and the cream into the dry mixture, stir well, and heat to a boil.
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Step 4:
Dissolve the starch in the reserved milk and pour it into the boiling milk mixture. Cook until thickened. It won't thicken a lot — it'll just become a bit denser.
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Step 5:
Pour the resulting custard into a freezer-safe container and let it cool completely. Put the cooled mixture in the freezer. For the first hour to hour and a half, take it out every 20–30 minutes and stir well so ice crystals don't form.
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Step 6:
Before serving, let the ice cream sit at room temperature for 10–15 minutes, then scoop into balls. Enjoy!
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
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vanilla sugar - 379 kcal/100g
- Corn starch - 329 kcal/100g
- Powdered milk - 465 kcal/100g
