Vanilla Rice Custard Freeze

Combine milk, sugar, and salt in a heavy-bottomed saucepan over medium heat, stirring occasionally until the sugar dissolves completely, about 3-4 minutes.

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

Continue heating the custard over medium heat, stirring frequently, until it reaches 160°F on a food thermometer or coats the back of a spoon, about 8-10 minutes.

Remove from heat and stir in the vanilla extract until fully incorporated.

Pour the custard through a fine-mesh strainer into a large bowl to remove any cooked egg particles, then refrigerate until completely chilled, at least 2 hours.

Whip the heavy cream to soft peaks in a separate bowl using an electric mixer or whisk.

Fold the whipped cream gently into the chilled custard until no white streaks remain, being careful not to deflate the cream.

Fold the cooked rice evenly throughout the custard mixture until well distributed.

Transfer the mixture to a shallow freezer-safe container and freeze for 4-6 hours, stirring every 90 minutes with a fork to break up ice crystals and create a smooth texture.