Strawberry Rice Custard Freeze

Combine the milk, sugar, and salt in a heavy saucepan over medium heat, stirring occasionally until the sugar dissolves and the milk is steaming but not boiling.

Temper the beaten eggs by slowly pouring 1 cup of the hot milk mixture into them while whisking constantly, then pour the egg mixture back into the saucepan with the remaining milk.

Cook the custard over medium heat, stirring constantly, until it reaches 160°F (71°C) on an instant-read thermometer or coats the back of a spoon without running.

Remove the custard from heat and stir in the cooked rice until evenly distributed.

Set the custard mixture aside and allow it to cool to room temperature, about 15-20 minutes, stirring occasionally.

Whip the heavy cream to stiff peaks using an electric mixer or whisk.

Gently fold the whipped cream into the cooled custard mixture until no white streaks remain.

Fold the crushed strawberries into the custard and cream mixture in two additions, being careful not to overmix.

Transfer the mixture to a freezer-safe container and freeze for at least 4-6 hours or until firm, stirring every hour during the first 3 hours for a smoother texture.

Serve scoops of the strawberry rice custard freeze in chilled bowls.