Plombir Sundae Recipe
russian-style buckwheat ice cream with a roasted white chocolate magic shell and black currant compote.
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Ingredients
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Ice Cream Base
Roasted White Chocolate Magic Shell
Black Currant Compote
Method
Ice Cream Base
- 1
Prepare the Buckwheat
Rinse the buckwheat groats under cold water and then toast them in a dry skillet over medium heat for about 5 minutes, stirring frequently, until golden and fragrant. Let cool.
- 2
Make the Custard Base
In a saucepan, combine heavy cream, whole milk, and sugar. Heat over medium heat until the sugar dissolves and the mixture is steaming, but not boiling.
- 3
- 4
Combine Mixtures
Gradually add the tempered yolk mixture back into the saucepan with the cream mixture. Stir continuously over low heat until the mixture thickens enough to coat the back of a spoon.
- 5
Add Vanilla and Buckwheat
Remove from heat, stir in the vanilla extract and toasted buckwheat groats. Allow the mixture to cool before refrigerating for at least 2 hours.
- 6
Churn Ice Cream
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze for at least 4 hours.
Roasted White Chocolate Magic Shell
- 7
Melt Ingredients
In a microwave-safe bowl, combine the roasted white chocolate and coconut oil. Microwave in 30-second intervals, stirring in between, until fully melted and smooth.
- 8
Cool Slightly
Allow the mixture to cool slightly before using to ensure it doesn't melt the ice cream when poured.
Black Currant Compote
- 9
- 10
Cool Compote
Remove from heat and let the compote cool completely before serving.