The immortal cream from the days of socialism: tastes like Russian ice cream and is suitable for cakes and tarts

Name: The immortal cream from the days of socialism: tastes like Russian ice cream and is suitable for cakes and tarts
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 8
Ingredients: 500 ml whole milk; 250 ml whipping cream (min. 30% fat); 150 g granulated sugar; 4 egg yolks (room temperature); 40 g cornstarch; 1 tablespoon vanilla extract or seeds from 1 vanilla pod; 2 tablespoons good dark rum; fresh fruit; grated chocolate; chopped nuts; caramel or pudding topping

i-Recipe.comRecipesThe immortal cream from the days of socialism: tastes like Russian ice cream and is suitable for cakes and tarts

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Easy to prepare
8 portions
35 minutes

Jan, 09. 01. 2026

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It is versatile, reliable and extraordinarily tasty. It is used in cakes, slices, roulades, tarts, but also simply in a bowl with fruit. If you're looking for an honest retro cream without unnecessary chemicals, you've just found it.

This cream belongs among the legends of home confectionery that were prepared in Czech kitchens already during socialism. It wasn’t lavish in ingredients, but absolutely perfect in taste. Delicate, smooth, slightly vanilla, with a hint of rum – exactly the type of cream that many people remember as “Russian ice cream in a cake”.

For 8 portions

Ingredients

Basic cream:

500 ml whole milk
250 ml whipping cream (min. 30% fat)
150 g granulated sugar
4 egg yolks (room temperature)
40 g cornstarch
1 tablespoon vanilla extract or seeds from 1 vanilla pod
2 tablespoons good dark rum

For serving or decorating (optional):

fresh fruit
grated chocolate
chopped nuts
caramel or pudding topping

Preparation procedure

Pour the milk and cream into a saucepan and add the vanilla extract or the seeds from the vanilla pod. Heat slowly almost to the boiling point, then remove from the heat.
In a bowl, whisk the egg yolks with the sugar into a light, thicker foam. It takes approximately 3–4 minutes. Add the cornstarch and mix thoroughly to avoid lumps.
Gradually pour the hot milk into the yolk mixture while stirring constantly. Return the mixture to the saucepan and, stirring continuously, heat over low heat until the cream thickens noticeably. The consistency should resemble a thick pudding.
As soon as the cream reaches the right thickness, take it off the heat and stir in the rum. Briefly stir the cream until smooth.
Cover the cream with plastic wrap directly on the surface to prevent a skin from forming, and chill in the fridge for at least 2 hours. After cooling, the cream is smooth, firm and velvety.
The cream is ready for filling cakes, tarts or slices. If you want a lighter texture, you can fold in a little whipped cream briefly.

Number of servings

approx. 8 servings (for 1 larger cake or a tray of pastries)

Total preparation time

approx. 35 minutes + chilling at least 2 hours

Practical tips

The cream must really thicken well during cooking, otherwise it won’t hold its shape. If it’s too firm after cooling, it can be briefly whisked with a few tablespoons of milk. The rum can be replaced with another aromatic alcohol, or omitted entirely.