Retro Russian Ice Cream
By: Julia
Published: Thursday, August 11, 2016 - 12:50pm

Ingredients




75g (2.6oz) Caster Sugar
1 Tablespoon Vanilla Sugar
200ml (6.8fl oz) Fresh Cream 9%
500ml (17fl oz) Heavy Cream 35%
4 Egg Yolks

Preparation

1 Mix the yolks, sugar and vanilla sugar using a wooden spoon. 2 Pour the fresh cream in a sauce pan and bring to the boil, stirring occasionally. Take it off the heat. Pour the cream into the egg mixture while whisking constantly. 3 Transfer back in the sauce pan and stir constantly on medium heat until it thickens (about 10 minutes). 4 Once the mixture has thickened, remove from the heat and let it cool down before placing it in the fridge for several hours (or overnight). 5 Whip the heavy cream until thick. Add the whipped cream to the chilled cream mixture and using electric mixer mix until combined. 6 Transfer in a container, cover with lid and freeze for 45-50 minutes. After 45-50 minutes take the container out and mix it with hand mixer for a minute. 7 Repeat 2-3 times (every 45-50 minutes). Afterwards, leave it in the freezer for at least 6 hours or overnight. 8 Serve in bowls, cones, cups or with a slice of your favorite pie!

About

This Retro Russian Ice Cream Plombir was a classic among ice creams years back in Russia and neighboring countries.