Authentic Plombir
Description
Today, stores offer many varieties of this favorite treat: white, chocolate, fruity, with additives, and much more. I suggest making authentic ice cream, the kind our grandmothers and mothers remember. Homemade ice cream will be much richer than store-bought, with a creamier texture.
Instructions
- 1
Step 1
1. Pour the cream (10% fat content) into a saucepan and place it over low heat; the mixture should not boil.
- 2
Step 2
2. Separate the egg whites from the yolks, using only the yolks. Beat them with a mixer until white, then gradually add sugar and vanilla in portions, and beat for several minutes.
- 3
Step 3
3. Remove the well-heated cream from the heat, pour in the beaten eggs, and keep stirring constantly to prevent the yolks from curdling.
- 4
Step 4
4. Take a larger pot, pour in a little water, and create a double boiler (place the container with the cream into it). Put it over low heat and cook until a thick mass forms.
- 5
Step 5
5. Place the cream (33% fat content) and the bowl of the mixer into the refrigerator for 10 minutes. Meanwhile, periodically stir the contents of the saucepan over the heat. When the mixture becomes thick, remove it from the heat. Pour cold water into a large bowl and add ice, then cool the cream in this cold water for 10–15 minutes.
- 6
Step 6
6. Take the chilled cream and the mixer bowl out of the refrigerator, pour the cream into the bowl and whip thoroughly. Then gradually add the whipped cream into the custard in portions, mixing well each time.
- 7
Step 7
7. Place the resulting mixture on ice, cover with a lid, and put it in the freezer for 7-8 hours. Every hour, take it out and stir the mixture with a spatula.
- 8
Step 8
8. Melt the dark chocolate in the microwave. Serve the finished ice cream in scoops or in a waffle cone, then drizzle with chocolate.