ツ♥Наше Советское Мороженое♥✈

Ice Cream! Sure it has lots of calories, and is a serious hazard to the well being of your precious pearly whites, but isn't it delicious?? ツ I sure say so! However, how do you choose which ice cream is the best? I mean, there are so many flavors, and styles that one could walk around an ice cream shop for hours, not knowing which one to pick. After living in the US for the past 12 years, I officialy decided that my favorite "American" brand of ice cream is definitely Mint Chocolate Chip. I love the way that the small chunks of frozen chocolate, blend in so perfectly with the smooth, and refreshengly minty cream. Ok, anyhow back to today's post. So, as I was looking at different CCCP themed pictures on Flickr today, I ran across a photo of Russian ice cream. Just would like to state a random fact " If you have never tried Russian ice cream before you are definitly missing out. " Russian ice cream comes in many forms, however my favorite one is "пломбир." On the outside it looks like simple vanilla ice cream, in a waffle cone, however on the inside there is nothing simple about it.

As Wikipedia states "Plombir is French rich ice-cream with the addition of butter and flavored (chocolate, nuts, fruit). " However the Russian version of Plombir varies a bit. I really think what really makes Plombir taste so good, is the additional richness, and the mild sweetness. So if you are ever in a Russian store, or visiting countries in Eastern Europe, definitely try Plombil, you'll love it!

P.S. If anyone wants to learn how to make "пломбир" here are some instructions in Russian, if you need it to be translated let me know.

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Пломбир сливочный
Ингредиенты:
1/2 стакана молока, 3 1/2 стакана сливок, 2 яйца, 250 г сгущенного молока, 2 столовые ложки сахара, 1 чайная ложка желатина

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Рецепт: Яичные желтки растереть с сахаром, развести молоком и сливками и, непрерывно помешивая, довести до кипения на слабом огне (но не кипятить
кипятить - варить в кипящей воде), слегка остудить.
Желатин замочить в холодной воде и, когда он набухнет, залить небольшим количеством горячего молока. Вылить в яично-молочную смесь, добавить сгущенное молоко и остудить до комнатной температуры. Затем смешать со взбитыми яичными белками и выложить в мороженицу.