Homemade Milk Ice Cream (Plombir)
From ordinary ingredients, inexpensive, tasty, for the whole family! Homemade milk ice cream can be made not only from cream but also from milk, and it turns out just as delicious. The process is very simple, and no ice cream maker is needed. Most importantly, homemade plombir is natural and delicious.
Updated : 04 September, 2025
Easy
More than 1 hour.
Ingredients
2.5 cup
Milk
4
Egg yolks
1 cup
Sugar
to taste
Vanillin
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Milk of any fat content is suitable; I used 2.5%. Use a 250 ml measuring cup. You can reduce sugar to taste. Instead of vanillin, use vanilla sugar, natural vanilla, or vanilla extract.
Step 2
Wash eggs well and separate yolks from whites. Whites can be used for meringues, omelets, or other dishes. Add sugar and vanillin to the yolks.
Step 3
Whip yolks with sugar on high speed until fluffy and light.
Step 4
Pour milk into a saucepan and heat until very hot. Do not boil, but it should be scalding.
Step 5
Pour a small amount of hot milk into yolks and stir immediately to prevent curdling. Repeat with the next portion. The yolk mixture becomes quite liquid. Pour it into the saucepan with the remaining milk.
Step 6
Place on low heat and cook, stirring constantly, until the first bubbles appear. Remove immediately from heat.
Step 7
Cool the mixture to warm, then transfer to a container with a lid and put in the freezer. To prevent ice crystals, stir every 40 minutes.
Step 8
The ice cream will initially be liquid and then begin to freeze. Freeze at least 4 hours; overnight works well. Stir a few times before it sets completely. Before serving, take out 15 minutes earlier for easier scooping.
Step 9
Serve the ice cream. Use an ice cream scoop if desired. Optional toppings: caramel, nuts, cherry jam, frozen or freeze-dried raspberries. Enjoy!