What plombir actually is, why it tastes different from American ice cream, what those Soviet-era standards meant, and how to tell the real thing from an imitation.
Store plombir at 0F or colder, then temper it 3 to 5 minutes before eating. A guide to freezer setup, ice crystals, delivery day, and slicing Poleno.
Read guideButterfat, air, stabilizers, serving temperature and taste: how Russian plombir differs from American ice cream, and when each style is the better scoop.
Read guideKorovka iz Korenovki is a Russian dairy brand from Korenovsk, Krasnodar Krai, made at a dairy producing since 1952. The story behind the cow, and how to buy it.
Read guideThe six types of Russian ice cream, sorted by format: plombir cups, Lakomka's thick chocolate shell, Eskimo bars, rozhok cones, Poleno logs, wafer sandwiches.
Read guideGOST is the Soviet and post-Soviet state standard system. What GOST standards required of ice cream, why plombir depends on it, and how to read a label.
Read guidePlombir is the high-butterfat Russian ice cream style graded by Soviet-era GOST standards. Where the name came from, and how to spot the real thing.
Read guideWhere to buy Russian ice cream in NYC: the Brighton Beach, Rego Park and Bensonhurst freezer aisles, how to read a Cyrillic label, and free delivery at $65.
Read guideSunny Isles, Aventura, Hallandale, Hollywood, North Miami Beach and Boca: how to get real Russian plombir. Free local delivery, $65 order minimum.
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