Spread the long grained rice on a metal tray and toast it at 160 °C (320 °F) for about 25 to 30 minutes.
Meanwhile mix the milk with the cream, the sugar and the skimmed milk powder. Give it a proper mix and then bring it to a simmer.
Also transfer the egg yolk in a bowl and once the milk mixture is simmering while stirring slowly add it to the yolks. Start slow and then you can add it a bit faster.
Now pour it back into the pan and heat it up till the temperature is 85 °C (185 °F). Then add the ice cream stabilizer. I use Stab2000. Blend it for a minute and pour it into a bowl.
Once the rice is toasted let it cool down for a couple of minutes before adding it to the ice cream base. You don't want the hot rice to heat up the base too much, otherwise it might split. Cover it and let it infuse overnight in your fridge.
The next day you can pass the base through a fine sieve. Press it with a ladle to insure you don’t waste a single drop.
Then blend it for a couple more seconds before you can pour it into an ice cream machine. Now turn it into a lovely ice cream.
Try to serve the ice cream as soon as possible, but otherwise keep it in a freezer that’s around -12 °C (10 °F).Â
