Ice cream for sponge cake

In a bowl, combine the yolks, sugar and vanilla sugar.

Mix the ingredients.

The mass should become homogeneous.

Add starch.

And once again, mix everything thoroughly until smooth.

Pour the milk into a saucepan, place it on the heat, and bring to a boil. Then, pour a small amount of the hot milk into the egg mixture and stir.

Pour the resulting mixture into the remaining milk and cook the cream base until it thickens, stirring continuously with a whisk.

Add butter to the hot custard base and stir thoroughly.

Transfer the custard mixture to a glass bowl, cover with cling film, and let cool to room temperature. Then refrigerate for 20-30 minutes.

Place the cooled cream in a separate deep bowl and add powdered sugar.

Whip the cream with a mixer until soft peaks form.

Beat the cooled custard base a little with a mixer.

This will give it fluffiness.

Add the cream to the custard mixture in portions, whisking the cream thoroughly with a mixer each time until smooth.

Delicate and light, like a cloud, the “Plombir” cream is ready.