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. Place it over medium heat. Toast the rice, shaking the pan so it evenly browns. About 5 minutes.

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. About 8 minutes.

Transfer the milk mixture to a blender, and add the steamed glutinous rice. 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. Whisk to incorporate.

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

For a better texture, pour the custard through a sieve to get rid of any lumps of cooked egg yolk or rice. Discard what remains in the sieve.

If using an ice cream maker: Cover the bowl with plastic wrap so that it is touching the surface of the custard. Refrigerate for 6 hours or until cold.

If using Ninja Creami: Transfer the sieved custard to your respective pint containers. Freeze them for 24 hours before spinning!

If using an Ice Cream Maker: Once the custard is cold you can churn it with your prepared ice cream basin. Spin for 15 minutes.

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

Once stored in the freezer, to enjoy again with the same desired texture, leave it out at room temperature for 15 minutes before eating.