Retro Russian Ice Cream

331

19

Posted in FoodDessert

Introduction: Retro Russian Ice Cream

About: Hey! I am Julia. Welcome to my world. Come join me on my food and photography adventure! I create recipes, videos and tutorials!

This Retro Russian Ice Cream Plombir (Пломбир) was a classic among ice creams years back in Russia and neighboring countries as well as some central European countries. It is smooth and rich and tastes after vanilla! It’s the best ice cream!

Read more ...

Enjoy our easy recipes!

Visit our new website: www.happyfoodstube.com

So lets get started!

Step 1: Ingredients:

75g (2.6oz) Caster Sugar

1 Tablespoon Vanilla Sugar

200ml (6.8fl oz) Fresh Cream 9%

500ml (17fl oz) Heavy Cream 35%

4 Egg Yolks

Step 2: Directions:

1. Mix the yolks, sugar and vanilla sugar using a wooden spoon.

2. Pour the fresh cream in a sauce pan and bring to the boil, stirring occasionally. Take it off the heat. Pour the cream into the egg mixture while whisking constantly.

3. Transfer back in the sauce pan and stir constantly on medium heat until it thickens (about 10 minutes).

4. Once the mixture has thickened, remove from the heat and let it cool down before placing it in the fridge for several hours (or overnight).

5. Whip the heavy cream until thick. Add the whipped cream to the chilled cream mixture and using electric mixer mix until combined.

6. Transfer in a container, cover with lid and freeze for 45-50 minutes. After 45-50 minutes take the container out and mix it with hand mixer for a minute.

7. Repeat 2-3 times (every 45-50 minutes). Afterwards, leave it in the freezer for at least 6 hours or overnight.

8. Serve in bowls, cones, cups or with a slice of your favorite pie!

Step 3: Subscibe/Follow Us to Get the Latest Updates:

Share

    Recommendations

    • Science of Cooking

      Science of Cooking
    • Microcontroller Contest

      Microcontroller Contest
    • Space Challenge

      Space Challenge
    user

    We have a be nice policy.
    Please be positive and constructive.

    Tips

    Questions

    Comments