plombir

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.

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.

• plombir on Wikipedia.Wikipedia

Indonesian Wikipedia has an article on:

plombir

Wikipedia ^id

From Dutch plomberen, from French plomber.

• IPA^(key):
• Hyphenation: plom‧bir

plombir

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

• “plombir” in Kamus Besar Bahasa Indonesia, Jakarta: Agency for Language Development and Cultivation – Ministry of Education, Culture, Research, and Technology of the Republic of Indonesia, 2016.