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To make the ice cream, bring the milk and cream to the boil in a pan. Place the jasmine rice in a large bowl and pour the boiling milk over the grains. Cover and leave to infuse overnight in the fridge
The next day, strain the mixture through a sieve and discard the rice. Mix the infused milk-cream mixture with the tin of condensed milk, then churn in an ice cream maker until just frozen. Transfer to the freezer until ready to serve