I hope you're all having a great day 🙂

I have the pleasure to share one of my favorite recipes with you foodies who like homemade treats and who love ice cream. The occasion is the latest Foodie Contest, which theme is homemade ice cream.

I hope my awesome Hive-friends @nurfay, @zupasteleria, @aguamiel, @jessiencasa, and @chacald.dcymt can join in 😁

I like to use rice to thicken the ice creams we make at home because it adds a lot of creaminess without changing the flavor of the ingredients. This time, however, I let it ferment, which does add a twist to the flavor; we really like this at home.

Believe me, even the cat is going to want a scoop!

This is not my all time favorite recipe, which would only include frozen fruit, homemade rice cream, coconut oil, and probably a little vanilla essence. But this time I had a sachet of chantilly powder I've been meaning to use. I must say that I liked the result. Ah, but I'm sticking with my all recipe if you guys wish to know; because of its fat and, in ths cas, also sugar, this kind of chantilly is a good option for younger people than us at home.

I was thrilled that this contest was for homemade ice cream. Ice cream always takes me back to the happiest days of childhood. I think no childhood is complete without ice cream. And as adults, an ice cream of our favorite flavor can bring back some of those days, just as it can help us come to terms with the past if, like many of our grandparents, we were never able to enjoy a creamy ice cream in a crisp, aromatic cookie cone.

(I know, I know. Today many parents give so much candy to their children that many of them may not know what it means to have the anticipation, the excitement of knowing that your parents will take you to the park and for ice cream. Times have changed and it's a shame sometimes).

I have made a couple of cookie baskets to complete this ice cream dessert.

...And used simple garnish, which is the way I prefer it. Some roasted peanuts and broken cookie seemed enough for me this time.

If you prefer it that way, you can leave the chantilly powder out of the equation and simply add 200 ml of water or milk (cow's or vegetable) + 6 tablespoons of coconut oil.

For the ice cream (750 ml | 6-8 scoops approx.):

• 200 gr roasted peanuts
• 1/2 cup two-day-old soaked rice (slightly fermented)
• 200 ml ice water & 4 tablespoons of white rum
• 1 sachet of Altunsa chantilly powder
• pinch of salt (I didn't add any, as the peanuts came slightly salted)
• 3 teaspoons vanilla essence
• Peanut butter to taste
• Cane honey rubbed roasted peanuts for garnish

For 2 cookie bowls (350 ml capacity | 4 scoops approx):

• 1/2 pulverized sugar
• 1/3 cup wheat flour
• 1/4 egg white (the white of 2 eggs approx.)
• 30 ml melted margarine
• 1 teaspoon vanilla essence

Be sure that the peanuts taste fresh. ALso, be sure to use some rum brand you like because you will feel it in the aftertaste (much more if you're not using any milk or cream).

This is enough peanut & fermented rice ice cream for 4 people. If you serve it as dessert, you can make this amount of ice cream for 8-10 people.

The cookie baskets are done in no time and you'll only need a few ingredients.

The first thing we must do is to make sure that we have the rice fermented by the time we make our homemade peanut and rice ice cream. To do this, we must wash half a cup of white rice very well and soak it in filtered water; the water should be enough to cover the rice. We will cover the container, which can be glass or plastic, with a clean cloth and we will let the rice soak for two days in a cool place away from sunlight.

Two days have passed and now we can make the cream of rice that will give thickness and creaminess to our ice cream, as well as a slight wine-like aroma that goes very well with the little rum and vanilla essence we're adding. Time to wash the rice under tap.

Put the rice and water in the blender and let it do its work until most of the rice has dissolved in the water.

Strain it. Cook it over low fire, constantly stirring until it thickens.

Ten minutes will be enough.

Wash the blender glass. It's time for chantilly. Add the water and content of the sachet.

Let blend at high speed, until it turns creamy. Mine was done in 2 minutes.

Add the peanuts and blend for a minute or so; the time will depend on how much you want to feel the peanut chunks in the ice cream.

Add the cool fermented rice cream,

Let it blend.

You almost forget the vanilla essence. Don't!

Pour the mixture directly from the blender into a plastic or metal container, preferably square or rectangular in shape and with a lid. This way it will be easy to scoop the ice cream into balls. Also, the lid will prevent the surface from freezer burn.

This ice cream is handmade, without an ice cream maker, so you should stir it every 45 minutes to make it more like a cream. It will be enough to stir it two or three times.

Incorporate the peanut butter but don't mix it yet; you'll do it the first or second time you stir the ice cream once it's been in the freezer for at least 45 minutes.

The magic will happen in the freezer. The mixture that looks like pudding will turn into delicious ice cream.

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