CUSTARD-STYLE VANILLA ICE CREAM (PLOMBIR)

By   February 19, 2015

Summertime or winter, who wouldn’t like a cool, creamy Vanilla Ice Cream? This Vanilla Ice Cream is custard based. The Custard or English cream based ice cream tastes absolutely heavenly. Long time ago, when I was a kid, my parents would buy this kind of ice cream for me. In Slavic countries we call it Plombir. It was such a treat. We didn’t get it very often, but when we did, it was a dream come true, its that good. No other ice cream compares to Plombir. When we came to US, the only places where Plombir could be found are European specialty stores. Plombir from the store is already deep frozen, and who knows for how long, so I was searching for a good authentic recipe to make my favorite ice cream at home.

Once, I came across one Russian blogger, who had the recipe of plombir. I was so excited about this one, because it didn’t call for as many ingredients as other recipes did, seemed pretty easy to make, plus, it made me crave this Ice Cream even more.

So I tried making Plombir Ice Cream, it turned out perfect. I’m not going to re-invent the wheel, but really would like to share the recipe of nostalgic taste that Slavic people enjoyed almost quarter century ago. I hope you’ll love this recipe, we sure did.

Ice Cream (1 of 2)

Ingredients:

  • 1/2 cup sugar
  • 2 teaspoons corn starch
  • 1 package of vanilla sugar (whole vanilla bean could be used instead, halved and seeds scraped)
  • 6 tablespoons instant dry milk
  • 1 + 1/4 cup whole milk
  • 1 cup heavy whipping cream

Ice Cream (1 of 12)

In saucepan, with spoon or wire whisk, mix together sugar, vanilla sugar, dry milk. Add 1 cup milk, and over high heat bring to boil.

Ice Cream (2 of 12) Ice Cream (4 of 12)

While the milk/sugar mixture is heating, combine together corn starch with 1/4 cup milk, mix well, and add to the milk mixture. Cook over medium/low heat until mixture slightly thickens and coats a spoon well, about 5 minutes. You have to constantly keep stirring to prevent lumping. When done, pour the mixture through a fine mesh strainer. To keep skin from forming as custard mixture cools, cover with plastic wrap and refrigerate 1 to 2 hours or overnight, until completely chilled.

Ice Cream (5 of 12) Ice Cream (6 of 12)

On high speed, whip 1 cup of heavy cream until soft peaks form. Add custard mixture to the cream, mix well and pour into the frozen ice cream maker bowl, and let mix/freeze for about 30 minutes.

Ice Cream (8 of 12) Ice Cream (9 of 12)

When freezing is finished, ice cream will be soft and creamy.

Ice Cream (10 of 12) Ice Cream (11 of 12)

For more firmer consistency, pour it into a plastic container or ice cream molds, and freeze for couple of hours.

Ice Cream (12 of 12)

Ice Cream (1 of 1)

If you’d like, you could dip your ice cream in melted chocolate. For that, melt dark chocolate with butter, and quickly dip ice cream. I use truffles for dipping. The method is here.

Ice Cream (2 of 2)

If you don’t own ice cream maker, no worries, you can still make amazing ice cream at home. For that, you’ll have to pour the cream mixture in a frozen bowl, whip it on low speed, freeze it for 30 minutes, than whip it again. Repeat this process a few times. This will help to get rid of tiny ice crystals, and make your ice cream very smooth and creamy.

Enjoy!

CUSTARD-STYLE VANILLA ICE CREAM (PLOMBIR)

By: VerasCooking.com[block]16[/block]

Ingredients:

  • 1/2 cup sugar
  • 2 teaspoons corn starch
  • 1 package of vanilla sugar (whole vanilla bean could be used instead, halved and seeds scraped)
  • 6 tablespoons instant dry milk
  • 1 + 1/4 cup whole milk
  • 1 cup heavy whipping cream

Instructions:

  1. In saucepan, with spoon or wire whisk, mix together sugar, vanilla sugar, dry milk. Add 1 cup milk, and over high heat bring to boil.
  2. While the milk/sugar mixture is heating, combine together corn starch with 1/4 cup milk, mix well, and add to the milk mixture. Cook over medium/low heat until mixture slightly thickens and coats a spoon well, about 5 minutes. You have to constantly keep stirring to prevent lumping.
  3. When done, pour the mixture through a fine mesh strainer. To keep skin from forming as custard mixture cools, cover with plastic wrap and refrigerate 1 to 2 hours or overnight, until completely chilled.
  4. On high speed, whip 1 cup of heavy cream until soft peaks form. Add custard mixture to the cream, mix well and pour into the frozen ice cream maker bowl, and let mix/freeze for about 30 minutes.
  5. When freezing is finished, ice cream will be soft and creamy.
  6. For more firmer consistency, pour it into a plastic container or ice cream molds, and freeze for couple of hours.
  7. If you’d like, you could dip your ice cream in melted chocolate. For that, melt dark chocolate with butter, and quickly dip ice cream. I use truffles for dipping. The method is here.

If you don’t own ice cream maker, no worries, you can still make amazing ice cream at home. For that, you’ll have to pour the cream mixture in a frozen bowl, whip it on low speed, freeze it for 30 minutes, than whip it again. Repeat this process a few times. This will help to get rid of tiny ice crystals, and make your ice cream very smooth and creamy.

Enjoy!

One Comment on “CUSTARD-STYLE VANILLA ICE CREAM (PLOMBIR)

  1. Pingback: OUR SUMMER IN PICTURES + 10 helpful tips for visiting New York - Vera's Cooking

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