Toasted Pecan Rice Ice Cream

Heat milk and cream in a heavy saucepan over medium heat until it just starts to steam. Don't let it boil.

While that's heating, whisk egg yolks, sugar, vanilla, and salt in a large bowl until the mixture gets pale and thick.

Slowly pour about half the hot milk mixture into the egg mixture, whisking constantly so you don't scramble the eggs. (Go slow here - rushing will mess up your custard)

Pour everything back into the saucepan and add the cooked rice. Cook over low heat, stirring constantly, until it coats the back of a spoon, about 20 minutes.

Let the custard cool to room temperature, stirring every few minutes to prevent a skin from forming.

Working in batches, pulse the custard in a blender to break up the rice grains but leave some texture. You don't want it completely smooth.

Stir in the toasted pecans and churn in your ice cream maker according to the manufacturer's directions.