John Myers
Ingredients for 8 servings:
- 1 can condensed milk, sweetened, e.g. Sgushtshjonka (200 ml)
- 4 egg yolks
- 100 g sugar
- 500 ml cream
- 1 pinch of salt
- 1 shot of brown rum
Instructions
Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 3 hours; Total time approx. 1 day 3 hours 30 minutes
The taste of the Soviet Union
Culinary memories of Soviet cuisine rarely inspire enthusiasm. One exception is the ice cream, which was offered in excellent quality in all the parks. This caramel plombir is one of my favorite flavors there. Boil the can of sweetened condensed milk in water for two and a half hours, keeping it completely covered the entire time. Then remove it and let it cool. Whisk the four egg yolks with the sugar until frothy. Add the caramelized condensed milk and heat the mixture in a water bath to 80 degrees Celsius. Because the mixture is very thick, conventional methods for determining the temperature don’t work. It’s best to use a thermometer. Let the base mixture mature overnight in the refrigerator. Whip the cream with a pinch of salt until stiff. First, stir two tablespoons into the caramel mixture to make it smoother. If you like, you can add a dash of rum to taste, although this isn’t the standard Russian version. Fold in the remaining cream and chill everything in the ice cream maker. Allow to harden in the freezer for several hours.
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