How to make ice cream "Plombir" at home?

Do you yearn for the taste of this plombir, which they regaled in childhood? Yes, indeed, to find the same on sale today is not possible. Manufacturers have long used for its preparation recipes, far removed from the strictest standards of the Soviet era.

Today we will tell you how to make real ice cream "Plombir" at home, and you, having prepared it yourself, will be able to enjoy the unique taste of delicacies again.

Ice cream "Plombir" on milk and butter without cream

Ingredients:

• yolks of chicken eggs - 5 pcs .;
• granulated sugar - 450 g;
• Vanilla sugar - 1 packet;
• butter - 100 g;
• potato starch - 12 g;
• milk - 1000 ml;

Preparation

Milk pour into a ladle or a small saucepan, leaving about a hundred milliliters, and reheat to a boil. Add the pieces of butter and stir until it dissolves. Whisk yolks well with sugar and vanilla sugar, add the potato starch, the remaining milk and mix until homogeneous. In the boiled milk and butter, pour in a little egg mass and constantly mix until a homogeneous consistency is obtained. Again, warm up until thickening and turn off the stove. We put the dishes with the resulting mixture in a container of ice water and stir until the mass becomes warm. Cool the mixture and put it into a mold and determine it in the freezer for several hours. Every hour, stir ice cream with a fork or a whisk to prevent the formation of ice crystals.

Ice cream "Plombir" according to GOST at home

Ingredients:

• fresh yolks - 4 pcs .;
• powdered sugar - 110 g;
• vanilla stick - 1 pc .;
• cream of fat content of 38% - 350 ml;
• milk fat content of 6% - 250 ml;

Preparation

Yogurt we rub with sugar powder until lightening. From the vanilla stick, we extract the seeds and add them to the milk, poured into a saucepan. We warm it to a boil and pour it in a thin trickle into the egg mixture, continuously stirring. We put the mass back on the stove and warm up to 85 degrees, stirring. Now let it cool to room temperature, and put it in the refrigerator for ninety minutes. Cold cream poured into chilled dishes and beat to a thick foam. Now gently combine them with the milk-yolk mixture, pour into the mold and put it in the freezer. Every hour, beat the mixture with a mixer, repeating this procedure approximately three times. The last time that the mass thickens, break it with a fork or mix it with a spoon and let it finally freeze.