Soak the rice in cold water for 30 minutes.

Drain the rice and place along with 2 cups of milk in a medium saucepan over low heat. Place a lid on the pot and cook, stirring occasionally to keep the bottom from burning, until the rice is very, very soft and starting to break down about 30 minutes.

Transfer the rice to a mixing bowl, stir in the heavy cream and vanilla extract, and set aside to let cool.

Once the rice is at room temperature, set a sieve over the bowl.

In a small mixing bowl, whisk the egg yolks with the sugar.

Heat the remaining 1 cup (8flox/240ml) of milk in a small saucepan over low heat until simmering, and then, whisking constantly and one small ladleful at a time, pour the hot milk into the eggs.

Return the egg mixture to the pot and cook over low heat, stirring constantly, until thickened, roughly 2-3 minutes. Immediately pour the mixture through the sieve and onto the cooled rice mixture. Stir to combine.

Cover and refrigerate for at least 2 hours, or until the mixture is fully chilled.

Churn according to the directions in your ice cream maker, then transfer to an airtight container and freeze for at least 4 hours. (Note: it won't need very long to churn as it will already be very thick.) Scoop and enjoy! Store in the freezer for up to 6 week.