Place the glutinous rice into a small bowl and cover with water overnight. Drain just before you are ready to proceed with the recipe.
Place drained rice, sugar, coconut cream, water and pandan leaf into Thermomix bowl. Cook 60 min/90°C/speed 1. Cool slightly, remove pandan leaf.
Add cacao butter in pieces and blend 2 min/speed 8 until butter is combined and the texture is smooth. Cool completely in the fridge.
Prepare your churner as per manufacturers instructions. Churn the ice cream, store in freezer.
Cool mixture before freezing in a flat tray.
Break up frozen mixture into large chunks and place about half into Thermomix bowl. Chop 10 sec/speed 10 before adding the remaining frozen mix.
Blend 1 min/speed 10 with the aid of the spatula as needed.
Serve immediately or store well covered in the freezer.
This is amazing with crushed fresh berries, chocolate sauce, caramel sauce or all three. Follow the instructions for the inclusions you would like.