INGREDIENTS (serves 4)

For the milk pastry:
½ l. milk
Icing sugar
Powdered yoghurt
For the white custard:
½ l. milk
100 g. sugar
1 vanilla pod
For the wax ice cream:
1 l. milk
100 g. cream
200 g. beeswax, in small pieces
6 egg yolks
300 g. sugar
1 pinch salt


Milk pastry:
Cover the surface of a non-stick pan with milk and reduce until practically burnt. Lift what is left with a spatula and sprinkle with the mixed yoghurt and icing sugar.

White custard: Bring the milk to the boil with the sugar and vanilla. Then cut the vanilla open, scrape the inside and add the contents to the milk. Dilute the kudzu in cold milk and thicken the custard.

Wax ice cream: Bring the milk to the boil with the cream and the small pieces of beeswax. When it boils, do not stir so that the mixture does not coat the walls of the pan and leave to cool down to 40ºC; this will allow the wax to solidify so that it can then be filtered out. Add the egg yolks and sugar and heat the mixture to 82ºC, stirring all the time. Place in the ice-cream maker.


Serve the ice cream sprinkling it with the milk pastry. Pour over a little of the custard.