Up next in 10
3 Ice Cream Dessert Recipes - Paula's sharing some ice cream dessert ideas, including an Oreo ice cream at home. Plus learn how to make baked Alaska! Paula’s Home Cooking, Season 1, Episode 3.
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00:00 Intro
4:38 Easy Homemade Cookies ‘n Cream Ice Cream Recipe: https://www.pauladeen.com/recipe/easy-homemade-cookies-n-cream-ice-cream/
8:27 Mudslide Pie Recipe: https://www.pauladeen.com/recipe/mudslide-pie/
12:43 Baked Alaska With Strawberry Ice Cream Recipe: https://www.pauladeen.com/recipe/baked-alaska-with-strawberry-ice-cream/
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For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFJ8aWpcpr9ivq9xrVV7Z-q
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Show More Show Less View Video Transcript
0:01
- I'm Paula Deen.
0:02
And I want you to join me today in paying tribute
0:05
to America's creamiest, dreamiest, dessert treat.
0:09
You know, there's nothing quite
0:10
like a good old fashioned ice cream.
0:13
And today I'm gonna show you what you can do
0:15
with ice cream that's fresh from the farm or your freezer.
0:18
First, I'm gonna orchestrate an Oreo delight
0:21
that's as easy as one, two, three.
0:24
Then the heat is on
0:25
with a mouth-watering mudslide pie
0:28
that will have your family licking their plates
0:31
and for a final fling,
0:33
I'm gonna show you how to do it Alaskan style.
0:36
So come on in and close the door behind ya
0:38
'cause it's gonna get chilly in here.
0:41
I started cooking when I was 18 years old as a new bride.
0:45
I'm very lucky because I came
0:46
from a family of wonderful Southern cooks.
0:49
And at 42 years old, I was faced
0:52
with having to support myself and my two sons,
0:54
so I turned to my first love, which is cooking.
0:57
And so I started cooking for a livin'.
1:00
I think food is such a big part of family,
1:02
and I hope that y'all can watch me and learn to have fun
1:06
with yours while building wonderful memories
1:09
around the food that you're preparing.
1:12
Hey y'all, today's show is gonna be so creamy
1:16
and so dreamy and speaking of cream,
1:19
today I'm making ice cream.
1:20
So we're gonna go out
1:21
and we're gonna find the freshest cream in the valley,
1:24
even if I have to milk the cow myself.
1:29
Throughout the entire country,
1:30
there's only a handful of farms recognized
1:33
for not only their excellence
1:35
in how they raise their cattle,
1:37
but how good their finished product is.
1:40
And Ronny Brook Ice Cream is one
1:42
of the best buckets of ice delights.
1:46
So when it comes to cows and cream,
1:48
the man to meet is Ronny,
1:50
one of three brothers who turned their family farm
1:53
into a center of dairy delicacies.
1:57
Ronny, how much cream
1:58
or milk will you get out of Roberta here a week?
2:02
- Well, what you do is you milk the milk
2:05
and then there's cream in the milk.
2:06
She milks approximately 120 pounds a day.
2:09
So she'll milk, in a week, 840 pounds.
2:14
- [Paula] 840 pounds a week?
2:17
- Of milk.
2:18
- Of milk she'll produce.
2:20
- Cream, she'll only make 84 pounds.
2:23
- Well, that's all right.
2:24
I don't need but about a pound.
2:27
- Then you're all set.
2:28
We're gonna have a lot leftover.
2:30
What should we do with it.
2:31
- You're gonna be making ice cream.
2:32
- Oh yes!
2:35
- Ronny and his brothers Sid and Rick have stuck
2:38
to the same methods that their great-grandparents used
2:41
when they first started the farm.
2:43
Their cattle feed on nothing fresh grass in the summer
2:47
and hay in the winter.
2:49
The result is a high-butterfat cream
2:52
that is the starting point for their outstanding ice cream.
2:56
And because they make the cream in small batches,
2:59
it's delivered fresher to the ice cream bucket.
3:02
The result is definitely in the taste.
3:06
Guys, I'm here today
3:07
because I'm making easy homemade Oreo ice cream
3:11
and I see you have the best dairy products.
3:14
Why?
3:15
- There's a certain consistency about what we do
3:16
because we not only sell this finished product,
3:19
but we breed the cows.
3:20
We plant the crops and we use our milk and cream products
3:25
to make our ice cream
3:26
and it goes directly from the farm to the ultimate consumer.
3:30
- Well, let me ask you this.
3:31
Why are y'all still bottling it in the glass?
3:35
- The flavor of milk doesn't change in a bottle.
3:37
The plastic has a slight flavor to it
3:41
and that flavor may get absorbed
3:43
and it usually does get absorbed into the bottle.
3:46
- [Paula] I can't wait to sample your ice cream.
3:48
- [Sid] This is Columbia County Coffee.
3:50
- [Paula] And see, I love that soft part.
3:52
- Well, that's, yeah.
3:59
I think we'll try it too. - Yeah.
4:01
- No, you can't have any.
4:03
It's so unbelievably heavenly.
4:05
- What we tried to do with our ice cream
4:08
is have you taste what we're known for,
4:10
is our milk,
4:11
'cause that's the first product we had.
4:12
So we want you to be able to taste the richness of the milk
4:15
and cream, but still get all the flavors
4:17
that Sid has made up,
4:19
but that's the first thing we tried to do.
4:23
- We've got the ice cream, guys.
4:24
Come on, let's go.
4:25
Follow me.
4:26
(upbeat music)
4:32
So I'm hitting the road where my kitchen
4:34
and cookies are a waitin'.
4:38
All right
4:39
I'm ready for my Oreos.
4:41
And today I'm startin'
4:43
by makin' easy, homemade Oreo ice cream,
4:46
and it's gonna be so easy.
4:48
You're not gonna believe it.
4:49
We're gonna start with just eggs.
4:52
And we're gonna put our whites over here
4:55
because for this recipe, all we need is the yolk,
4:59
but I am gonna be using these whites later on.
5:02
I personally have never made an ice cream without eggs.
5:07
And I know some people are a little concerned about it,
5:09
but I have to tell you, I think my chances
5:11
of being bit by diamondback rattler are much greater
5:14
than salmonella from these eggs.
5:16
And that's for a couple of different reasons.
5:18
One is because I make sure I always use fresh eggs
5:21
that have not expired
5:22
and I never use an egg that I did not crack myself.
5:27
So I feel totally safe
5:28
and I've been making ice cream now
5:30
with raw eggs since I was 18 years old.
5:32
So it's not an issue with me.
5:35
And we're gonna start by just beating these up
5:39
and then we're going to add sweetened condensed milk.
5:43
I love sweetened condensed milk,
5:45
just straight outta the can.
5:48
All right, we're gonna take our whisk
5:50
and whip those together.
5:52
The next thing we're gonna do
5:54
is crush up our Oreo cookies.
5:57
We're gonna just put our Oreo cookies
6:00
in a freezer bag, a Ziploc bag.
6:04
We're gonna dump 'em in there.
6:07
And as we close our bag,
6:09
we're gonna squeeze the air out of it.
6:13
And we're gonna take a rolling pin and just crush.
6:16
Now you can do that one of two ways.
6:17
You can roll it or you can take your rolling pin
6:20
and actually just hammer on 'em.
6:24
And I'm going to move them over here
6:27
to this surface where I have a little bit more room
6:29
and just roll,
6:32
and then I'm gonna hit
6:34
and then I'm gonna roll.
6:37
I can't figure out what kinda mood I'm in today,
6:40
a rollin' or a hittin' mood.
6:47
You can see we've got
6:48
those Oreo cookies nice and crunched up.
6:51
And we're gonna just fold those right into our eggs
6:54
and our condensed milk.
6:57
You know, on today's market,
6:59
you really can go out
7:01
and buy some premium ice creams that's already made,
7:04
but there's still nothing like a bowl of ice cream
7:08
that I made myself.
7:09
There's just something that flips my switch.
7:12
All right, we've got that folded in.
7:14
Now we're gonna put about four teaspoons
7:16
of vanilla in here.
7:18
We're really gonna give it a little kick.
7:20
All right, we've got our vanilla in there.
7:22
We're gonna fold that in.
7:24
And then last but not least,
7:26
we're gonna fold in just fresh, sweetened whipped cream.
7:31
And we're just gonna fold down and over, down and over.
7:36
All right, we've got that mixed up.
7:38
And all we're gonna do now is pour this baby
7:41
on into our pan,
7:44
gettin' out every bite of that cream.
7:49
I'm gonna put this into the freezer
7:50
and let it freeze until it's firm enough
7:52
to either slice or dip it.
7:54
And when you serve it, you can either scoop it out
7:56
for individual servings,
7:57
or you can put it out as one big piece
8:00
for a party display.
8:01
Either way it tastes fantastic.
8:04
And don't go away.
8:05
You make sure you stick around
8:06
because when you come back, I'm gonna be playing in the mud.
8:11
I so hope y'all are enjoying the show.
8:14
And if you do.
8:16
Be sure to click like, subscribe and
8:19
notification bell so you'll never miss a video.
8:23
And we'll be right back after the break.
8:30
So look what I'm doing, I'm back hitting again
8:33
with a rolling pin.
8:34
I have crushed up just chocolate wafers,
8:38
just a very simple old chocolate wafer
8:40
that you can buy from the grocery store.
8:42
Not like the Oreos
8:43
that we used before that has the white filling.
8:46
And I've gotten these beaten up very, very fine
8:49
and we've got melted butter
8:52
and I'm just gonna drizzle that into those crumbs
8:56
and I'm just gonna stir that butter up in there,
8:58
get those crumbs moistened.
9:00
All right, those look nice and moist.
9:03
And we're just gonna dump those
9:04
into a greased nine-inch pie pan
9:08
and you can kinda do this any way you like.
9:10
I really, I really get off on getting my hands into my food.
9:15
I just love it.
9:16
I love touchin' it, tastin' it,
9:19
smellin' it and feelin' of it.
9:20
I just love all the senses that it awakens in me.
9:26
Let me tell you where I got this recipe.
9:28
There's a restaurant in Savannah called the Chart House
9:31
and it's located on River Street
9:33
and this is their signature dish.
9:36
And whenever Michael and I go there for dinner,
9:38
I don't care how much we've eaten.
9:40
He refuses to leave until he's had a piece
9:43
of their mudslide pie.
9:45
All right, we've got this pressed down in here.
9:48
I'm gonna get out our coffee ice cream.
9:50
Actually, I've had this out on the counter
9:52
for a few minutes, softening.
9:54
And this is when the fun starts.
9:57
This is the mud that I promised you
9:59
that I was gonna be playin' in.
10:01
All right, I've already got some ice cream here, softened,
10:05
but just in case I need some more.
10:07
I'm gonna
10:11
add this last carton.
10:12
This is gonna be so much fun.
10:16
It depends on who you're serving as to how many people
10:19
this is going to feed.
10:21
All right, here we go.
10:22
I think we've got that nice and softened and...
10:29
This is such a dirty, nasty job,
10:32
but you know somebody has to do it.
10:34
So it might as well be me.
10:37
And we just gonna keep piling.
10:38
Now there's probably a couple
10:39
of different ways that you can do this,
10:42
but this is probably the way I like to do it best.
10:45
And we're just gonna keep piling
10:47
and we're gonna pile a little bit more.
10:49
When we think we've got enough,
10:51
we're gonna put on one more scoop.
10:54
Well, maybe one more.
11:01
And this is the fun part.
11:03
Gonna take that ice cream and just rubbing
11:07
until he's in the shape that I want him.
11:10
I'm gonna quickly throw him in the freezer
11:12
before he melts anymore.
11:14
We don't want this boy going soft on us.
11:18
And I've got one that I did earlier.
11:20
That's all ready to be dressed.
11:24
He's nice and firm.
11:27
But before we can serve him,
11:29
we wanna dress him up just a little bit.
11:31
And I'm gonna start by drizzling
11:33
just a little chocolate over him.
11:35
Doesn't he just looked wonderful?
11:37
Michael was so excited one night when he came home
11:40
to see that I had made him one of these pies
11:42
because he thought the only place
11:43
he could get it was the Chart House.
11:45
So he was just beside himself when he realized
11:49
that he wouldn't have to wait to go somewhere else
11:53
and I would have it there for him anytime he wanted it.
11:56
Now you can use any nuts you like,
11:59
but I prefer walnuts or pecans for that extra crunch.
12:03
You know, even a little Kahlua would be good poured
12:07
on this or a little coffee liquor.
12:09
That would be great.
12:10
Or you could take some more crumbs and just crumble it up
12:15
so you can finish him off any way you want to.
12:18
How delicious does he look?
12:21
When you come back,
12:22
we're going to Alaska.
12:28
I hope y'all are enjoying the show
12:30
and I want to hear from you.
12:31
Tell me what recipes or videos you'd like to see me
12:34
make by just leaving a short comment below.
12:38
Now, let's get back to the show, y'all.
12:45
I have beaten egg whites, cream of tartar,
12:47
and sugar together to give us a nice, stiff meringue
12:50
and you know, a baked Alaska is an old, reliable standby
12:54
but I think one of the reasons I love it so is
12:56
because I can make it and kind of do my own thing.
12:58
And actually I had some red velvet cake leftover
13:01
from dinner last night.
13:02
So that's what I'm gonna use in mine tonight.
13:06
And it's nothing but a nice moist cake
13:11
that's got red food coloring in it
13:13
and just a little bit of cocoa to give it a little bit
13:17
of a hint of chocolate, but only it's red.
13:21
And I'm just gonna kinda square these up
13:24
so they'll fit my plates.
13:26
When I opened my first storefront restaurant,
13:29
let's see, that was about 11 years ago
13:31
and I was still about the only person
13:32
that I could find that would work for free.
13:35
So I was doin' all my cooking by myself.
13:38
I had one waitress and me in the kitchen
13:42
and I would have couples that would come in,
13:44
and they'd say, oh, tonight's our anniversary
13:46
or it's her birthday.
13:48
It's my wife's birthday.
13:49
Can you do something special for me?
13:51
So I always recommended
13:54
that they let me prepare them a baked Alaska
13:56
because I knew I could go through my kitchen
13:58
and find something that would blow 'em away.
14:01
So we're gonna start by putting a slice of cake down
14:04
on our plate, and now I'm gonna add the ice cream to it.
14:07
And I thought that strawberry ice cream
14:09
would be beautiful with the red velvet cake
14:11
so that's what I'm using tonight.
14:16
You know, when people hear the words baked Alaska,
14:19
it kinda frightens them because they think, oh gosh,
14:22
that sounds way too fancy or way too complicated.
14:24
And it's not at all.
14:26
It's so simple.
14:27
Now I've got my red velvet cake.
14:30
I'm gonna put my strawberry ice cream down on that
14:33
and I'm gonna kinda press it in.
14:35
And I'm gonna top it with another piece of cake
14:38
and kinda press that down into the ice cream.
14:42
And then all we're gonna do is just frost it
14:44
with our meringue and run it in a hot oven
14:46
until those peaks are just a light, wonderful brown.
14:51
See how simple that is?
14:53
In fact, the first time I ever read a recipe
14:56
for baked Alaska,
14:57
I was a little intimidated and put off.
14:59
And I thought after reading it, you know,
15:01
this does not have to scare me or intimidate me.
15:05
I think I can do it my way
15:07
and make it very, very user-friendly.
15:11
And like I said,
15:12
it was one that I could make very quickly in the restaurant.
15:15
I could run over and beat up my meringue real quick like
15:18
and find some cake and find some ice cream
15:20
and I was home free, which is about the story of my life.
15:26
The main thing that you wanna worry about when
15:28
you're puttin' your Alaska together is you wanna make sure
15:32
that you bring that meringue all the way down and seal it
15:35
on that plate because you wanna keep that real hot heat
15:39
from getting into your ice cream and meltin' it.
15:42
Then I'm gonna take my knife
15:44
and just get me some little peaks going
15:46
so when that goes in the oven,
15:48
those little tips'll be nice and brown.
15:51
If you're having a dinner party
15:52
and having a few couples over,
15:55
it's a lot of fun to make this into one big cake
15:59
and just put it on the table and pass out the spoons.
16:02
And everybody just dig in together.
16:04
And look there, we have a dessert that looks
16:07
like we have just worked ourselves silly on
16:10
and you can see, I did it
16:11
in a matter of five to six minutes.
16:13
We're gonna run these in the oven until the peaks
16:16
are nice and brown.
16:17
But one of the fun things you must do with this dish
16:21
is to watch it as it goes brown in the oven,
16:24
a few seconds either way can make all the difference.
16:27
And there's no set time.
16:29
I think this one might be ready
16:31
and here's how you're gonna know.
16:33
You should be able to scoop into this mountain of creaminess
16:36
and have it hot on the outside and icy cold on the inside.
16:41
When we come back, I get to taste these delicious delights.
16:45
So y'all join me!
16:49
I so hope y'all are enjoying the show.
16:52
And if you do.
16:53
Be sure to click like, subscribe and
16:56
notification bell so you'll never miss a video.
17:00
And we'll be right back after the break.
17:06
Sometimes when I'm entertaining, my guests,
17:08
I'll get busy and I have been guilty of forgetting
17:11
and leaving the ice cream out on the counter and it'll melt.
17:14
But if I'm serving a good quality ice cream,
17:16
I never throw it away.
17:18
You can't refreeze it because it'll crystallize
17:20
and just be really, really yucky
17:23
but you can store it in the refrigerator
17:25
and it'll make a wonderful toppin' for another dessert.
17:29
So remember, never throw out
17:31
a melted, good top-quality ice cream.
17:36
So today is a celebration on a plate
17:39
of all the great things we can make
17:41
for ourselves and for our family.
17:44
And here I have my crunchy Oreo ice cream.
17:49
My mile-high mudslide pie.
17:52
And don't forget the light and delicious baked Alaska.
17:57
I wanna show y'all how I cut my mud pie.
18:00
They can be a little on the tricky side
18:03
because they should be very, very hard and very, very high.
18:08
So I'm gonna take my knife, dip it in warm water.
18:12
And hopefully that knife will just slip right
18:15
through that frozen ice cream.
18:18
And this looks about the perfect size
18:23
for Michael's slice.
18:30
You may have to just kinda work the crust away
18:34
from the pan that it's in.
18:40
Okay, here it comes.
18:42
You ready?
18:45
Look how pretty that came out.
18:49
And if you like,
18:50
you can always add a little more chocolate to it,
18:52
and you can even sprinkle over like amaretto or Irish cream,
18:57
something like that.
18:58
If you wanna jazz it up a little bit.
19:05
Oh, it's so good.
19:10
Michael's really gonna enjoy his mile-high pie tonight
19:13
but this is what I've been waiting on.
19:25
It's so good and easy.
19:28
The red velvet cake and the strawberry ice cream
19:30
are a dynamite combination together.
19:33
And speaking of dynamite,
19:35
I got one more down here that I haven't tasted,
19:38
and that's our easy homemade Oreo ice cream.
19:43
And I can't leave him out.
19:51
Just delicious.
19:53
It's just crunchy, creamy, and fantastic.
19:57
But before I go, I've gotta have one more bite
20:02
of this big old, tall boy standing right here.
20:08
It's so good.
20:11
You know, I have found
20:14
that the road to life can sometimes get really really bumpy,
20:18
but I've found that there's two things
20:20
that have been my saving grace.
20:22
One is my sense of humor,
20:24
and the other is a fantastic dessert.
20:28
And I hope that some of the recipes
20:29
that I've shared with y'all today
20:31
will make your road a little bit smoother.
20:35
So until next time America,
20:37
best dishes from my kitchen to yours.
20:43
Hey, y'all, it's Paula Deen.
20:45
Now, if you enjoyed this video, be sure to like it
20:49
and click the subscribe button as well as the notification
20:52
and bell to be alerted when I post a video.
20:56
Love and Best Dishes Y'all.
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