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.
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.
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.
