Ice cream "Plombir" according to Nastya Monday's recipe with lingonberry sauce (Brand 3812 ice cream maker)

[For the sauce:]

Ice cream "Plombir" according to Nastya Monday's recipe with lingonberry sauce (Brand 3812 ice cream maker)

Category: Culinary recipes

Ingredients
Cream 10% (choose fat content to taste)	300 ml
Milk 3.5%	350 ml
Granulated sugar	120 g
Corn starch	15 gr.
Powdered milk	50 gr.
Vanillin	on the tip of a knife
For the sauce:
Lingonberry * (I have ice cream)	200 gr.
Granulated sugar	2 tbsp. l.
Corn starch	0.5 tbsp. l.
Water	1 tbsp. l.
Whiskey (cognac) - optional	1-2 tbsp. l.

Cooking method

• Pour sugar, milk powder, vanillin into a saucepan. Pour in 300 ml of milk. Stir thoroughly until the lumps dissolve (it is very important to completely break all the lumps). Put the mixture on fire and bring to a boil.
• 
• Dissolve cornstarch in a separate container with 50 ml of milk. And as soon as the milk mixture boils, pour it into a saucepan. Stir well and remove from heat. Cool the "jelly".
• 
• Beat the cold cream with a mixer until the volume increases by 3-4 times. Transfer the whipped cream to the cooled jelly and stir.
• Pour the mixture into an ice cream bucket. Cook on Ice Cream for 60 minutes.
• 
• The scapula stops exactly 60 minutes later, but the ice cream is not stone, but soft, you can eat it right away. True, balls cannot be made of it. Such ice cream can be used to make gelato by adding fruits, berries, nuts, chocolate, etc. to taste. And hard ice cream lovers can transfer the finished mixture to a container and freeze it in the freezer.
• 
• Serve the finished ice cream with lingonberry sauce or any other topping to taste.
• For the sauce: lingonberries (without defrosting) place in a gravy boat. Add sugar and alcohol (if used). Separately combine the starch with water and pour into the gravy boat. Put on medium heat, bring to a boil, stirring constantly and simmer until thickened (5 minutes). Cool down.
• 
• Bon Appetit!

The dish is designed for

4 cups 200 ml each

Note

* berries can be used to taste.

Recipe from Nastya Monday's book "Homemade ice cream"


Thank you very much Nastya for the recipe. Now it is the favorite ice cream in our family.

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Thank you very much for the recipe !!!!! Tell me please, do we dilute starch with milk at room temperature?

[Gulnara]

Gulnara, I usually deliver milk directly from the refrigerator.

How do you manage to whip 10% cream until it is 3-4 times larger? Share your secret

[Valentine]

Valentine, yes, they are whipped without problems. I take cream (300-350 ml) from the refrigerator, pour it into a mixing bowl and use a mixer (I have an old GDR) at 1 speed I beat for 2 minutes until the volume reaches 1.0-1.2 liters in the bowl. All! No wisdom. Another question is that they do not thicken like whipping cream, but they increase in volume.
And by the way, if anyone likes ice cream made from fat (35-38%) cream, then you can safely use them. We just don't like fatty ice cream, so I only use 10% cream.

thanks for the recipe. and I chill the cream for a couple of hours in the freezer and they whip well

How do you manage to whip 10% cream until it is 3-4 times larger?

I also paid attention to this. I don't even whip up 20%.

Ksyusha, very tasty ice cream !!

I chill the cream for a couple of hours in the freezer

It is possible and so - a good option, if only there are no memory problems, like mine

I don't even whip up 20%

She added that choose the fat content of the cream according to taste (or whipping).

Ksyusha, very tasty ice cream !!

Thank you so much!

[Ksyusha]

Ksyusha, I love ice cream Toka ... can I ask you a question on technology? I now understand that milk powder and starch work as thickeners. Why are they both two at once? They have some other different action, right? What am I all for? I don’t like powdered milk at all, I’m not getting it without it, right?

P.S .: your cups are just super awesome!

[Mannochka]

MannochkaBoth starch and milk powder are both two - add the recipe writer. To be honest, milk powder is not very good either. In bread, for example, I always replace it with whole milk. But here I tried it, while finding good, tasty (both taste and smell) milk powder on sale, and did as Nastya suggested. It turned out tasty and without any foreign tastes. So I do now with starch and milk powder.
And into the account

I can't get it without him

I'll be honest - I don't know. Try it. I think it will work. If you also take cream fatter than mine, it should turn out no worse.
Do you have an ice cream 3811? It freezes harder than 3812, so I think everything will be fine without powdered milk. In mine it turns out soft, but we like it even more.

Yeah, yeah, I'll try. And I usually take 10% cream, maximum 20%. I freeze them, after which they are perfectly whipped with bamix. Maybe the frozen ones will be better beaten with a mixer.

I really liked the ice cream, I took the recipe on the site ice-cream.club and all the cream - 33%. It keeps its shape very well and does not melt

Yes, ice cream from Nastya Monday is very tasty.

[Ksenia]

Ksenia, you have a book and Nastya Monday, good? Have you cooked anything from it yet?

[Yulia]

Yulia, I only held the book in my hands, leafed through it, but did not buy it. A beautiful book. I didn't want to let go of it. Some recipes are in Nastya's blog.
Preparing New Year's sorbet with sparkling wine. It turned out interesting, but strictly for adults.

Ksenia, thank you, the book is good, but the price bites of course)) We will look for recipes on our website and intranet: yes: sh