Soviet-Style Plombir Ice Cream with Vanilla Custard

What you need

• 400 ml (1 2/3 cups) whole milk
• 400 ml (1 2/3 cups) heavy cream, 35% fat
• 150 g (3/4 cup) granulated sugar
• 6 large egg yolks
• 2 tsp vanilla extract
• 1 pinch salt

Method

Restated from the original video

1. 1

   Pour the milk and 200 ml (3/4 cup) of the cream into a saucepan. Add half the sugar and the salt, and heat until steaming at the edges, without boiling.

2. 2

   Whisk the yolks with the remaining sugar for 1 min, until pale and thick.

3. 3

   Pour the hot milk over the yolks in a thin stream, whisking all the time. Scrape everything back into the pan.

4. 4

   Cook over low heat, stirring constantly with a spatula, until the custard coats the back of a spoon and reaches 82 °C (180 °F), 5-8 min. Do not let it boil.

5. 5

   Strain the custard into a bowl and stir in the remaining cold cream and the vanilla. Set the bowl in a bath of ice water until cool.

6. 6

   Press plastic wrap onto the surface and chill for at least 4 h, or overnight.

7. 7

   Churn in an ice cream machine, following its instructions, until thick like soft-serve, 20-25 min.

8. 8

   Scrape into a chilled container, press baking paper onto the surface and freeze until firm, at least 4 h.

9. 9

   Let it stand at room temperature for 5-10 min before scooping.

Imported from m.povar.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.