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Paradise Ice Cream

Thoroughly wash two ounces raw rice, drain it and place it in a saucepan with pint of milk, two ounces sugar, half teaspoon vanilla essence and a tablespoon orange-flower water, lightly mix and let slowly cook fifty minutes, occasionally stirring meanwhile. Press through a sieve into a saucepan. Add six egg yolks, four ounces of sugar and sharply whisk two minutes. Pour in one and a half pints milk and two gills cream, set pan on the fire, and constantly and briskly stir until thoroughly hot, but not boiling. Take from the fire, lay on a table and let cool off. Strain through a Chinese strainer into an ice-cream freezer, as in Vanilla, pour in two tablespoons Jamaica rum, then proceed to freeze and serve same as vanilla.