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Add steeped rice milk mixture, 1/4 cup of sugar, and 1/4 teaspoon salt. Stir over low heat.
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While the cream mixture is heating, beat 5 egg yolks in a large mixing bowl. Slowly mix in the remaining 1/4 cup sugar.
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Once the milk begins to steam a bit, add the hot cream mixture to the egg yolks one ladle full at a time. Continue until at least 1/2 of the cream mixture had been incorporated into the egg yolk mixture. This will temper the yolks so they don’t turn into scrambled eggs in your ice cream.
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Slowly pour the egg/cream mixture back into the remaining hot cream.
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Continue to cook over low heat. using a wooden spoon to stir constantly. Do not boil.
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Cook custard just until the mixture coats the spoon. Approximately 160℉
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Strain hot mixture through a mesh strainer to catch any lumps. ALWAYS strain your custard. Sometimes there are bits of cooked egg in the custard. Straining will make a very smooth ice cream base.
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Pour into a bowl and cover. Add 2 cinnamon sticks and push them into the cooked custard. Chill for at least 4 hours or overnight.