Place 15 g bamboo leaves in a container and completely submerge in cool water. Bamboo leaves may be cut with scissors to fit the container. Soak for at least 15 minutes.
In the meantime, place 30 g glutinous rice in a dry skillet and shake to distribute grains in a single layer. Set over medium heat, shaking frequently until rice is golden brown, about 10-15 minutes. Remove from heat and set aside.
In a saucepot (3 quarts or larger) combine 400 mL whole milk, 300 mL heavy cream, and toasted glutinous rice. Shake off water from bamboo leaves and add to the saucepot.
Bring the mixture to a simmer. Remove from heat, cover, and allow to steep for 30 minutes. Strain out the rice and bamboo leaves and return liquid to the pot.
In a small bowl, combine 120 g granulated sugar, 20 g dextrose, and 1 g locust bean gum. Stir to disperse the stabilizer.
Add the sugars, stabilizer, 30 g skim milk powder, and 1/4 tsp kosher salt to the saucepot, whisking well to incorporate. Add egg yolks and cornstarch slurry at this stage if substituting and whisk well to incorporate. Heat the mixture back over medium heat to 165F, stirring frequently. Maintain at 165F for 5 minutes for locust bean gum stabilizer to fully hydrate.If using egg yolks and cornstarch, heat mixture to 200F for cornstarch to fully gelatinize then remove from heat immediately. Transfer the cooked ice cream base to a heatproof container. Place heatproof container over the ice bath to cool. Once cool, cover and set in the fridge overnight, ideally at least 8 hours to develop body and flavor.
Churn the ice cream base according to machine directions. Transfer to an airtight container and freeze for at least 4 hours to fully firm up.
