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

Measure out 25g of black glutinous Thai rice and pour into a small bowl. Rinse the rice with water until it runs clear. Add fresh water to the bowl and allow the rice to soak for at least 2 hours.

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 for about 5 minutes.

In a medium sauce pot, add the heavy cream, full fat coconut milk, rock sugar, pandan leaves, the soaked rice and the toasted rice. Bring it to a gentle simmer and stir to fully dissolve the rock sugar. Simmer the mixture over low heat for 15 minutes and then turn off the heat.

Let the coconut mixture cool in the pot for an additional 10 minutes or until the rice is soft.

In a small bowl, add the skim milk powder and xanthan gum and stir to combine.

When the rice in the pot with coconut mixture is soft, add your skim milk powder while whisking to avoid lumps.

Remove the pandan leaves. Add a generous pinch of salt.

Either transfer the coconut milk mixture to a blender, or use a hand blender to blend until smooth.

For a better texture, pour the custard through a sieve to get rid of any lumps of rice.

If using an ice cream maker: Cover the bowl with plastic wrap and refrigerate for 6 hours or until cold.

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

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

If using a Ninja Creami: Spin the ice cream 3 times on the Ice Cream setting.

Transfer the ice cream to a container to store in the freezer or eat right away with sliced mango and sweetened coconut milk.