Hi, foodies in the Hive!
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.
While the ice cream is in the freezer, you can make some nice cookie baskets to serve it.
Always I need pulverized sugar, I do it myself. I just dry blend sugar in the blender. If I need confectioner's sugar, I add a little cornstarch.
Have all ingredients handy because these cookies are done in a snap.
Mix the egg whites and sugar well. Add the flour, margarine, and vanilla essence, and mix well.
The mixture sets immediately. There should be no lumps.
Distribute the mixture on the hot surface of a frying pan as evenly as you can to form a thin pancake. Do it quickly or the mixture will stick to the spoon and break. When it starts to brown in the borders, it's time to flip them over. Try to keep a low to medium fire. You don't need to add any oil.
The baskets must be shaped while the pancakes are still hot. With the help of a clean cloth, place the hot pancake on an upturned glass. Then gently press down on the edges of the pancake until it touches the sides of the glass so as to form the basket. Hold the shape with your hands for a few seconds and you'll feel the cookie harden.
You can put another upturned glass or cup to help keep pressure on the pancake while still warm while you make the other pancakes.
Once the ice cream and the cookie baskets are done, it's time for dessert!
Decorate with pieces of broken cookie or roasted peanuts.
I used some roasted peanuts I had from yesterday's breakfast. I rubbed them with a little cane honey to make them a little sweet.
Enjoy!
All text and images are my own. I have taken the pictures with my Redmi 9T cell phone. And if any GIFs here, I've used GIPHY for all them.
Thank you so much for your visit :)
OMG! jajajaja...
¡Me has sorprendido con el arroz fermentado! amo los fermentos, sé a que te refieres con el aroma y el sabor... que maravilloso me resulta la magia de cada uno en preparación de los helados... guaoooo!
La galleta se ve riquísima para mi es fascinante saborear el helado y morder la galleta crujiente - ese es el encanto- este helado lo tiene todo 📢 quiero probarlo 😋😆...
Gracias por la invitación veré que se me ocurre en el laboratorio culinario
...y con roncito, jajaja. Mi esposo quería que hiciera ron con pasas, así que ése será el próximo.
Los fermentos son lo máximo. Nosotros estamos aprendiendo poco a poco, por aquí y por allá. Hemos hecho algunas cositas, nada memorable, pero ahí vamos.
Cómo tú sí llegaste temprano, te toca helado, jeje. Gracias por pasar, mi querida y bella @aguamiel 😁❤️
y con roncito jajajaja!, al mío con trocitos de galleta por favor... El ron pasas esta casi a la cabeza con el de coco y caseros con más ricos, estaré atenta a ese próximo para llegar temprano y disfrutarlo contigo y tu esposo.
Como sé que te gustan las brochetas -y he estado experimentando con panes- les llevo con doble ración de tomates y salsa de aguacate.
Es todo un gusto visitarte ❤️
Eso es correctísimo: ron con pasas y coco, lo máximo. Brocheticas y helado de coco de postre. Los experimentos de pan son chéveres; solo no te los comas todos 😂
Join the foodie fun! We've given you a FOODIE boost. Come check it out at @foodiesunite for the latest community updates. Spread your gastronomic delights on and claim your tokens.
Thank you so much for your consideration and support, @foodiesunite, @sirenahippie 😁❤️
Hola @marlyncabrera
Estoy realmente encantada con esta receta, además de sorprendida. Sí había oído del uso de harina de arroz en helados, pero nunca de usarlo con algún grado de fermentación, ese es un giro muy interesante que le has dado a la preparación, te felicito por ello.
Por otra parte, el maní tiene un sabor delicioso, sin importar en la receta que se utilice, pero aquí de seguro quedó delicioso. Me ha gustado mucho que hayas hecho la cesta de galletas, eso es un plus.
En fin, honrada con tu participación en el concurso, que es la primera y hasta los momentos la única. Una súper entrada, sin duda alguna.
Saludos y gracias por elegir a Foodies Bee Hive.
Hace como veinte años, probé unos helados caseros que hacía una señora italiana que vivía aquí en Cumaná. Me sorprendió mucho cuando me dijo que no tenían nada de leche y que llevaban crema de arroz. Desde allí quedé encantada con esos helados, pero nunca los volví a probar sino hasta hace un par de año que aprendí a hacerlos. Mucha gente recurre a la nata, pero el arroz es una opción económica y muy versátil; la crema se hace en casa sin problemas... Y si lo dejas dos o tres días en remojo, ya tienes el arroz fermentado,que da un toque de sabor a vino al helado.
Espero que lleguen otras entradas.
Gracias por mantener este espacio abierto, querida @sirenahippie. Un abrazo grande 😁❤️
These look fantastic! It's wonderful watching you make them from scratch.
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You're so kind! I'm thrilled that you liked it.
Thank you so much, @minismallholding 😌❤️
Hmmm I haven't tried that fermented rice yet but it looks really tempting. I will try it one of these days with your recipe. One thing for sure, I love those peanuts. Am crazy about peanuts since childhood! Lol!
Sometimes, I use rice cream without fermentation and it works perfectly, but when you ferment it, it tastes different, winey. I love it.
Another peanut lover here! 😁
Definitivamente, Hive es una Escuela Culinaria! Siempre se aprende recetas nuevas. En mi caso, quedé maravillada con el arroz fermentado para aportarle más cremosidad a los helados! No conocia esa técnica!
Te confieso que una de las cosas que amo de comer helado es comerme el cono de galleta, pues crea la textura perfecta entre lo cremoso y lo crujiente y tú nos presentaste este helado con una copa de galletas! Que más se puede pedir a la vida!? Jeje!🍦🤤🤤🤤🤤
Me encantaron todos los ingredientes, @marlyncabrera, especialmente el maní!🥜❤️🥰
Gracias por compartir esta deliciosa receta y por la invitación que con gusto me uniré!😃
Qué no se aprende en Hive 😁 EL arroz también se puede remojar un par de horas y ya; no es necesario fermentarlo. Pero créeme, con el aroma del fermento, queda mucho mejor con el helado de maní y el de ron con pasas, en mi experiencia. Al helado de pistachos, por ejemplo, mientras menos adicionales, mejor porque es un sabor delicado.
Muchas gracias por pasar, querida, @zupasteleria. Ojalá te animes a traer una de esas delicias que haces para el concurso. La fecha de cierre fue pospuesta para dentro de un par de días más.
Saludos ❤️
Oh what a delicious recipe, I love that you also gave us the recipe to make the cookie. 😋
Definitely the ice cream that drove me crazy as a child was the one that came in a crunchy and divine cone.
I don't know if I have time to participate, but I am very grateful for the invitation, my beautiful friend.
A big hug.🤗✨
I know what it's like not to have as much time to blog as one would like. I hope you can have more free time, my friend, not only to participate, but to live. Times are hard all over the world; we all need to stop and breathe.
Thank you for stopping by to leave your nice words. Sending hugs your way ❤️
You are absolutely right, it is important to give ourselves time. I have been, as we would say, unfocused, I need to get myself together hehehe.
A hug for you too, with love, the kind that only in Hive you feel for someone, even if you have never seen them in person.💖
Vaya no sabía que el Arroz se podia usar para hacer helados, eso es extraordinario, además tiene una pinta delicioso, y esos ingredientes, la galleta, el Maní todo, todo se ve muy rico!
Sí, el arroz d apara todo 😁 Es excelente para los helados de fruta también. Hay un par de días más para ponerse creativos. Ojalá puedas participar, @carisma77 ❤️
Me gustaría participar pero el único helado que se hacer es el de Coco que hacía cuando era niña jajaja 🤭
Me encanta el helado de coco. Creo que es mi favorito 😌❤️
😊🌷
Muchas gracias, @mayvileros 😁❤️
This looks so delicious 😋
It was delicious! 😁
Thank you so much for dropping by, @mysteriousroad. Much appreciated ❤️
Thank you for saying my name darling. Your ice cream looks very tempting I'm sure you enjoy this.
I love your ice cream stand they look cute.
I'm glad you liked it, my friend ❤️ I'm you could make a wonderful ice cream. Thank you so much for dropping by! 😁💕
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You're welcome @marlyncabrera! Keep up the great work and continue creating amazing content. We're looking forward to celebrating your next milestone with you. Happy buzzing!
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Wooo! Que rico. Tengo que probar tu receta amiga.
Me encantan los helados hechos en casa. Me gustó lo del conito en forma de canasta 🥰. Cuando te visite , por favor prepara este helado para mí. Gracias por compartir y éxito en el concurso.
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Con gusto. Me avisas tres días antes para poner a fermentar el arroz. Sabes, estoy viendo cómo hacer las galletas con menos azúcar y la mezcla con harina de almendras se presta muy bien, que dicho sea de paso, está buenísima para helado de café. El detalle es que es mucho mas costoso.
Gracias por pasar, querida @chacald.dcymt 😁❤️
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Hmm... fermented rice ice-cream... this is is definitely the first time I hear it.
It looks very interesting though!
@fusion.lover, you tried this before?
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It is an interesting flavor. I'm pretty sure you will like it; it doesn't change the other flavors in the ice cream but adds a winey twist.
Thank you so much for dropping by, @littlenewthings ❤️
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