Toasted Pecan Rice Cream

• 6 cups milk
• 2 cups heavy cream
• 2 teaspoons vanilla
• 4 large eggs
• 2 cups sugar
• 1 pinch salt
• 3 cups cooked jasmati jasmine rice
• 1 cup toasted chopped pecans
• caramel sauce

1. Combine milk and cream in saucepan and scald.
2. Cool slightly.
3. Whisk eggs, sugar, vanilla and salt until light.
4. Gradually whisk into hot milk mixture.
5. Add the cooked rice and cook over low heat, stirring occasionally until thick enough to coat the back of the spoon, about 20 minutes.
6. Cool custard to room temperature, stirring often.
7. Pour a little at a time into blender container, pulsing several times to break up grains.
8. Stir in toasted pecans.
9. Pour into ice-cream freezer can (if it doesn't come up to fill line of can, add additional milk).
10. Freeze according to manufacturer's directions.

milk, heavy cream, vanilla, eggs, sugar, salt, jasmine rice, pecans, caramel sauce

Taken from www.food.com/recipe/toasted-pecan-rice-cream-63402 (may not work)