Rice Ice Cream, Paradise

Wash and blanch twelve ounces of Carolina rice; drain. Take four ounces of it and cook it thoroughly in four quarts of milk; strain through a sieve. Put thirty-two egg-yolks in a tinned basin, add two pounds and a quarter of sugar, and beat both together, then put in the rice pulp; set it on the fire and beat steadily until the preparation covers the spatula; leave stand till cold; run it through a sieve, and replace it in the basin after it has been well cleaned; lay it on ice; whip to have the mixture light, and stir in as much whipped cream. Cook the remainder of the rice in a vanilla syrup at twenty degrees; cool off, drain, add it to the composition, and freeze.