Ice cream ice cream

The famous ice cream Plombir is considered one of the most common treats for people of all ages on different continents. To the great joy of all mankind, there is an incredible number of different types of ice cream Plombir.

The history of ice cream dates back more than 5, 000 years. At the court of the ancient Chinese Emperors, dessert was served from ice cream of that time. Snow or ice was mixed with pieces of fruit. A kind of Chinese sherbet was already known in 3000 BC.

In Europe, ice cream appeared thanks to Mark Polo. A well-known explorer, navigator and traveler brought a recipe for ice cream from the East. Ice cream was so loved by the European nobility that for many centuries it did not cease to lose its leading position among famous treats at court balls.

Ice Cream Plombir takes its name from a resort town in France. Plombieresles-Bain cookery was the first to make the famous Plombir from ordinary cream ice cream. The ice cream of Plombir included cream, which was made from whole milk from a cow. French chefs added a large number of eggs and various flavors (almonds, vanilla, chocolate, strawberries, nuts, etc. ) to the cream for ice cream.

Calorie content of Plombir

The calorie content of ice cream is great, there are even lightweight versions of ice cream for those who follow their figure, but cannot refuse the delicacy. The average calorie content of Plombir is 232 Kcal. Agree this is quite a lot.

The composition of ice cream Ice cream is characterized by a fairly high content of fat and sugar (15% each). In contrast, ordinary cream ice cream contains only 8% fat, and milk ice cream - 3% fat. But you shouldn't rule out a reasonable amount of the treat from your diet because of the high calorie content of ice cream, Plombir.

Ice cream belongs to the highest varieties of cream ice cream. The classic flavour of ice cream Ice cream is achieved by the delicate consistency of the product, so the ideal proportions assume equal content and fat and sugar in ice cream.

Cheaper varieties of cream and milk ice cream at first glance benefit from their low fat content, but the amount of sweeteners and sugar in this ice cream is off scale (from 18%). Therefore, it is better to afford more nutritious ice cream Ice cream within reasonable limits than to be mistaken and eat unlimited amounts of cream or milk ice cream.

If you do not trust domestic or foreign ice cream producers Plombir, then we offer you to cook ice cream yourself at home. Ice cream Plombir includes: egg yolk - 4 pieces, cow's milk cream, at least 10% fat content - 200 ml, cream 35% fat content - 500 ml, vanillin - 1/8 teaspoon and powdered sugar.

Mix one glass of icing sugar with the yolks and gradually pour in the cream (10%). Mix everything well with a mixer and add vanillin. The resulting mixture will need to be heated, but not brought to a boil. This is very important! Then you need to strain the hot mixture and refrigerate.

Let the ice cream freeze and add cream (35%) to it, mix well again and put in the freezer for further freezing. In an hour and a half, your homemade ice cream, Plombir, will be ready.