Prepare your ice cream maker by freezing the double insulated freezer bowl for 24 hours.

Measure out 25g of glutinous Thai rice and pour into a small bowl. Rinse the rice with water until it runs clear.

Add 1 cup of fresh water to the bowl and allow the rice to soak for at least 2 hours.

Prepare your bamboo steamer basket setup by placing it in a large saucepan. Remove the lid and place the cheesecloth inside. Sprinkle the soaked rice on the cheesecloth and spread it out slightly. Fold up the cheesecloth and place the bamboo lid back on the basket.

Pour 2 cups of water into the saucepan and turn the heat to medium. Bring the water to simmer. Allow the rice to steam for 20 minutes.

Measure out the remaining 25g of glutinous Thai rice and add it to a small pan. Toast the rice over medium heat for about 5 minutes until golden and fragrant.

In a medium sauce pot, add the heavy cream, full fat coconut milk, rock sugar, and the toasted rice. Bring it to a simmer and stir to fully dissolve the rock sugar for about 8 minutes.

Transfer the milk mixture to a blender, and add the steamed glutinous rice and skim milk powder mixture. Blend until smooth.

In a medium heatproof bowl, add two egg yolks. While whisking constantly, pour half of your hot blended rice/milk mixture into the bowl with the yolks to temper them.

Transfer what is remaining in the blender back to the original sauce pot, along with the tempered egg yolk mixture. Add a pinch of salt and whisk the custard constantly over low heat until it thickens for about 5 minutes.

Pour the custard through a sieve to get rid of any lumps of cooked egg yolk or rice.

Cover the bowl with plastic wrap and refrigerate for 6 hours or until cold.

Churn the cold custard in your prepared ice cream maker for about 15 minutes until super thick.

Transfer to a container to store in the freezer or eat right away with sliced mango.