Plombir – Ice Cream

Ingredients for 8 servings:

• 200 ml condensed milk, sweetened, e.g. from Sgushtshjonka or Milchmädchen
• 4 egg yolks
• 100 g powdered sugar
• 1 vanilla pod(s)
• 500 ml sweet cream
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 1 hour; Total time approx. 9 hours 30 minutes

Russian ice cream specialty

Combine the condensed milk with the egg yolks, powdered sugar, and the scraped vanilla bean seeds. Heat in a double boiler to 80°C, stirring constantly. Because the condensed milk is very thick, conventional temperature indicators (it will become creamy, stick to a wooden spoon, etc.) are difficult to predict. It’s best to use a thermometer. Sweetened condensed milk burns easily, so I highly recommend against heating it separately and adding it slowly. After heating the mixture, stir it into ice water until cold and let it rest in the refrigerator overnight. This allows the flavor to develop better. To make the ice cream, whip the cream—the higher the fat content, the better—with a pinch of salt until stiff. Carefully fold the cream into the egg yolk mixture and freeze the mixture in the ice cream maker. Plombir can be further refined with cocoa powder, chopped nuts, or fruit.