Boil Łaciate milk 3,2% fat with the vanilla pulp. Once hot, remove from the heat and cool slightly. Beat the sugar and egg yolks in a bowl until pale and thick. Combine with the milk and mix very thoroughly into the custard. Make sure your milk is not too warm!

Heat the whole thing over low heat, stirring all the time. The mass must thicken until it reaches the form of a light delicate cream. Don’t allow the mixture to boil or it will curdle! Once your mixture has a creamy texture, remove from the heat and set aside to cool.

Cool down Łaciata cream 36% fat and then whip until stiff. Delicately add the cream to the custard (milk and yolk mixture). Gently fold through and mix together. Churn in an ice cream machine, according to the manufacturer’s instructions, until it’s frozen.

If you don’t have such a machine, place your ”ice cream” into a box and put into the freezer. Every, more or less, 30 minutes, take the ice cream out and mix again – this way you will avoid the formation of ice crystals. After 3 hours, you can leave your ice cream alone and freeze it further:)

Use the above recipe as a base for other home-made flavoured ice cream, e.g. coffee, fruit or chocolate ones.