plombir

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English

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Etymology

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From Russian пломби́р (plombír), from French plombières (ice cream made with almond extract, kirsch, and candied fruit), possibly after the commune of Plombières-les-Bains.

Noun

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plombir (uncountable)

  1. A type of ice cream made with vanilla, cream, eggs, and sugar.
    • 1983, Alena Lasley, Paul Lasley, Frommer’s 1983-84 Guide to San Francisco, New York, N.Y.: Frommer/Pasmantier Publishers, →ISBN, page 57:
      There are two dessert choices, baklava and plombir, a creamy almond ice.
    • 1999, Muse Norcross Kotenev, “Father Writes Books”, in Through the MOONgate, Lincoln, Neb.: toExcel Press, iUniverse.com, Inc., →ISBN, page 77:
      There were Russian hors d’oeuvres of black caviar, a roasted pheasant as an entrée, and cream plombir for dessert.
    • 2003, Valentina Antonievna Seletzky, “The Evgoschino Interlude”, in Mosaic: A Child’s Recollections of the Russian Revolution, Lincoln, Neb.: iUniverse, Inc., →ISBN:
      For desserts there were “airy pie,” charlottes, mousses, kissel, plombir and “zephyrs.”
    • 2016, Anna Nemzer, translated by Ronan Quinn, “Trigger”, in Prisoner, London: Glagoslav Publications Ltd, →ISBN:
      [W]arm plombir drops drip on the pavement, on her bag and shoes.
    • 2017, Bonnie Frumkin Morales with Deena Prichep, “Plombir with Black Currant Tea Milk Caramel”, in Kachka: A Return to Russian Cooking, New York, N.Y.: Flatiron Books, →ISBN:
      You can also use silicone baking molds or silicone ice cube trays, which allow the plombir to be easily popped out after freezing.

Further reading

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Indonesian

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Indonesian Wikipedia has an article on:
Wikipedia id

Etymology

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From Dutch plomberen, from French plomber.

Pronunciation

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  • IPA(key): [ˈplɔm.bɪr]
  • Hyphenation: plom‧bir

Noun

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plombir

  1. dental fill.
  2. lead-made seal.

Further reading

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