Plombir — Old-World Honey Ice Cream
Plombir — the rich, dense custard ice cream of the old country, "the ice cream from behind the Iron Curtain." A honey-sweetened egg-custard base, no churn, impossibly creamy. Pure nostalgia.
Why you'll love this recipe
- An old world recipe, made the way it always was
- One of the most-requested recipes here
- Not one spoon of refined sugar
- Sweetened with real honey
- Makes enough for 6
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream (or coconut cream)
- 4 egg yolks
- 1/3 cup (110 g) raw honey
- 1 tbsp cornstarch
- 1 tsp vanilla, pinch salt
How to make it
Whisk yolks, honey and cornstarch until pale.
Warm the milk until steaming; slowly whisk into the yolks, then return to the pan.
Cook on low, stirring, until thick enough to coat a spoon (custard). Stir in vanilla and salt. Cool fully.
Whip the cream to soft peaks; fold into the cold custard.
Freeze in a container, stirring every 30 minutes for the first 2 hours (this keeps it smooth without a machine), then freeze solid, about 6 hours total.
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Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Questions about this recipe
Is Plombir — Old-World Honey Ice Cream really made without refined sugar?
Yes. All the sweetness comes from honey - there is not one spoon of white sugar in it. That is the whole point of how I cook.
How long does Plombir — Old-World Honey Ice Cream keep?
Kept covered in the fridge it holds for three to four days. Most of these freeze well too, wrapped tight, for up to three months - hold back any fresh topping until just before serving.
How many does Plombir — Old-World Honey Ice Cream make?
This makes enough for 6. It scales cleanly, so use the 1x / 2x / 3x buttons on the recipe card if you need more or less.
Plombir — Old-World Honey Ice Cream
Plombir — the rich, dense custard ice cream of the old country, "the ice cream from behind the Iron Curtain." A honey-sweetened egg-custard base, no churn, impossibly creamy. Pure…
Ingredients
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream (or coconut cream)
- 4 egg yolks
- 1/3 cup (110 g) raw honey
- 1 tbsp cornstarch
- 1 tsp vanilla, pinch salt
Instructions
- Whisk yolks, honey and cornstarch until pale.
- Warm the milk until steaming; slowly whisk into the yolks, then return to the pan.
- Cook on low, stirring, until thick enough to coat a spoon (custard). Stir in vanilla and salt. Cool fully.
- Whip the cream to soft peaks; fold into the cold custard.
- Freeze in a container, stirring every 30 minutes for the first 2 hours (this keeps it smooth without a machine), then freeze solid, about 6 hours total.
