Up next in 10
It's time to get together for an ol' fashioned ice cream social and Paula is making some of the best ice cream and sorbet you've ever tasted.
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#pauladeen #fullepisodefriday
Savory Butter Pecan Ice Cream - https://www.pauladeen.com/recipe/butter-pecan-ice-cream/
Sweet Strawberry Sorbet - https://www.pauladeen.com/recipe/fresh-strawberry-sorbet/
Crunchy Ginger Cookies - https://www.pauladeen.com/recipe/ginger-cookies/
Show More Show Less View Video Transcript
0:00
Hey everybody, I'm Paula Dean and guess
0:03
what? I want y'all to get your churn
0:05
ready because today we're going to have
0:08
an ice cream social and I'm going to
0:10
make some of the best ice cream and
0:12
sorbet that y'all have ever tasted.
0:16
First, I'm going to start off with a
0:17
savory butter pecan ice cream and a
0:21
sweet, sweet strawberry sorbet. And
0:24
while they're freezing, I'm going to be
0:26
making some crunchy ginger cookies. and
0:29
Maggie's decadent brownies. So y'all
0:33
stick around.
1:06
show makes me want to pure skip. Do you
1:09
know why? Because it's all about sweet
1:12
stuff. Today I'm going to be doing an
1:15
ice cream social and I'm going to be
1:17
doing some goodies that are so tasty
1:20
along with ice cream. I've got my a
1:23
basket of strawberries that we're going
1:25
to be using in a few minutes. But why
1:28
don't we get started with our ice cream.
1:30
The first ice cream I'm going to make
1:32
today is a butter pecan. And so I'm
1:35
going to start by melting a tablespoon
1:37
of butter. I'm going to toss the pecans
1:40
in there and let them toast. And I'm
1:42
going to watch them carefully because we
1:44
don't want them to scorch because if
1:47
they scorch, they're no good. So, we're
1:50
just going to let those lightly brown
1:52
right there.
1:56
And then I'm going to drain them on a
1:58
little paper towel.
2:01
I'm going to come over here and I've got
2:03
three cups of whole milk. Not 2%, not
2:07
that diet stuff. Three cups of whole
2:10
milk. And to that, I'm going to add one
2:13
can of evaporated milk. And now
2:16
understand that that is evaporated, not
2:18
condensed milk. Some people will get
2:21
those two confused.
2:24
All right. And I'm going to add to this
2:28
a small pack of vanilla pudding.
2:33
You can see our ice cream is going to be
2:36
really, really a nice pretty yellow. Oo,
2:39
that's smelling so good. I'm going to
2:41
add a cup of sugar.
2:48
and a teaspoon of vanilla.
2:52
All right. Now, today I'm using one of
2:55
the little counter ice cream makers. Uh
2:58
you can use this in that type of ice
3:01
cream maker or you can use it in a
3:03
regular ice cream churn. So, our bowl
3:07
has been in the freezer for 24 hours.
3:10
We're going to turn it on. And this is
3:12
very important that you turn your
3:14
machine on first because if you pour
3:16
your ice cream mixture in, it will
3:19
immediately freeze to the sides of it
3:22
and then your your blade won't go
3:24
around. I'm just going to slowly pour
3:27
our ice cream mixture into the freezer.
3:32
All right. So, I'm going to let this
3:34
churn until the ice cream really starts
3:37
to thicken. So, while that's churning,
3:39
let's come on over here. I'm going to be
3:41
making a strawberry sorbet. All right.
3:44
I'm going to add two cups of sugar to
3:47
two cups of boiling water. And I'm going
3:50
to mix those up. And then we're going to
3:52
need to let this cool after that sugar
3:55
entirely melts in that hot water. And
3:59
I've got some back here that has already
4:03
melted and cooled. All right. So, let's
4:06
come over here. We'll put our
4:07
strawberries
4:09
in our food processor and I'm just going
4:12
to puree them.
4:17
Oo, they smell so good.
4:23
And now I'm going to add a four of a cup
4:26
of fresh lime juice.
4:29
That's going to give it a real tart
4:31
taste.
4:38
All right.
4:42
Okay.
4:45
All right. We've got our strawberries
4:47
pureeed up nice and fine.
4:52
All right. Now, I'm just going to bring
4:53
them over here and I'm going to run them
4:54
through this seieve. And this is going
4:57
to remove all the seeds that the
5:00
strawberries have. And I'm going to help
5:02
it along by stirring them around.
5:07
Strawberries are a beautiful color,
5:09
aren't they? So, I'll just save that.
5:13
Now, to our strawberry juice, I'm going
5:15
to add a half a cup of white corn syrup.
5:23
And I'm just going to stir that around.
5:25
All right. Now, the last thing I'm going
5:27
to add is our simple syrup that we made
5:29
earlier. and we allowed it to cool. So,
5:32
our ingredients are nice and cold. You
5:34
can make this earlier in the day, put it
5:36
in the refriger.
5:38
And I'm going to transfer this to a
5:40
measuring cup because I don't trust
5:43
myself to hit that hole with the
5:46
ingredients in a in the bowl. So,
5:50
and I'm going to do the same thing with
5:52
this one. I'm going to slowly add my
5:54
strawberry puree. All right, there we
5:57
go. That's going to be wonderful.
6:01
So now it's time to add the butter pecan
6:04
to our vanilla base.
6:10
All right. So I'm just going to slowly
6:13
add these and let the machine have a
6:16
chance to mix those in.
6:23
So this just looks great. So I'm going
6:26
to take a minute to clean up. get
6:28
everything out of the way because I
6:31
can't hardly wait to taste this ice
6:32
cream and this sorbet. So, while I'm
6:35
cleaning up, grab you a cup of coffee
6:36
and I'll meet you back here in like two
6:39
minutes.
6:40
[Music]
6:46
[Music]
6:55
Hey y'all. I'm just fixing to put this
6:58
in the storage containers and throw it
7:00
in the freezer. All right.
7:04
So, I'm just going to pour this
7:06
in the container and I'm going to throw
7:09
it in the freezer
7:12
and let that get nice and hard. And I've
7:16
already got a strawberry
7:18
sorbet poured up. And you can see it's
7:21
really really loose. this I've really
7:23
poured it up in a soft serve state
7:26
because I'm going to put it in the
7:27
freezer
7:30
and let it finish hardening.
7:33
And I've already got some that
7:38
it's gotten hard.
7:43
You can see what it looks like. And you
7:46
can see how pretty that is and how fine.
7:49
Oh gosh, I can't wait to taste it.
7:55
But I think I'm going to taste this one
7:59
cuz it's still nice and soft.
8:07
Gives me brain freeze.
8:15
Oh my gracious.
8:16
[Music]
8:18
If I don't put this up
8:21
and get it out of my way, I'm not going
8:23
to finish with these other two things
8:25
that I want to show you. So, I better
8:27
put this away. I'll just wind up
8:29
standing there eating ice cream for the
8:31
next 30 minutes and all the sponsors
8:34
will cancel and then I won't have a
8:35
show, but I'll be nice and full.
8:41
All right,
8:43
I want to show you a wonderful ginger
8:46
cookie that's going to be so so good
8:48
with our butter can ice cream. Now, I'm
8:51
going to start with 34 a cup of
8:53
shortening. I'm going to add a cup of
8:56
sugar.
8:58
I'm going to add one egg
9:03
and a four of a cup of molasses.
9:09
Oh, it smells so good. I love molasses.
9:17
Gosh, it almost tastes like a strong
9:19
cane syrup. It's so good. All right, now
9:21
we're just going to take these
9:22
ingredients and we're going to blend
9:24
them up real good.
9:33
Last, it took it a while. You can see
9:35
what a nice rich color that molass has
9:37
turned this into. Now we're going to
9:39
come over here. I've got two cups of
9:41
allpurpose flour. I'm going to add two
9:44
teaspoon of baking soda,
9:47
a teaspoon of cinnamon,
9:50
a teaspoon of ginger,
9:54
and a half a teaspoon of cloves
9:59
and a pinch of salt.
10:02
Now, I'm just going to stir this up and
10:04
we're going to dump it over into our
10:07
shortening and molasses mixture that
10:09
we've got over here.
10:12
Just going to give that a little stir.
10:19
All right, I'm going to try to swing
10:21
that batter. Why am I swinging it on
10:23
y'all?
10:26
Okay, here we go.
10:28
All right.
10:29
Now, I'm going to take these and I'm
10:31
going to roll them into a small ball, a
10:34
little larger than a marble. And I've
10:37
got some just plain granulated sugar
10:39
right there.
10:45
I love my ice cream. All right. Now, I'm
10:48
just going to toss these around in the
10:49
sugar.
10:55
Okay. Okay, I've got my oven preheated
10:56
to 350° and we're going to bake these
10:59
for about 12 minutes.
11:07
[Music]
11:10
And while those are baking, I want to
11:13
come over here and show you Maggie's
11:15
decadent brownies. And they are
11:18
decadent. Now, I've got me a 13 by9 by
11:20
pan that's been greased right here. Got
11:23
my two sticks of butter and my four
11:25
squares of semieet chocolate melted. So,
11:28
I've turned off the fire. And to that,
11:31
I'm going to add two cups of granulated
11:33
sugar.
11:38
And I'm going to add one cup of
11:39
allpurpose flour
11:42
and a teaspoon of vanilla.
11:45
And I'm going to just mix that up.
11:50
And I think I'm going to take it off the
11:51
heat because I don't want it to cook my
11:54
eggs.
11:59
That's a lot of chocolate.
12:03
Looks and smells delicious.
12:07
All right, I'm going to come up here and
12:08
I'm going to add my four eggs.
12:18
Okay, so we got our four eggs in there.
12:20
I'm just going to mix those up good.
12:23
I'm going to pour that into our prepared
12:25
pan and we're going to put it in a
12:27
350°ree oven and we're going to bake it
12:31
for about 25 minutes.
12:34
Well, we ain't finished with them yet
12:35
either. When we come back, I'm gonna
12:37
show you how I finish them up or how
12:40
Maggie finishes up and we're going to be
12:43
tasting those wonderful ginger cookies.
12:46
So, I'll see y'all back in a couple of
12:47
minutes.
12:48
[Music]
12:54
[Music]
13:04
So y'all look at what I got.
13:11
Ginger cookies.
13:16
Don't they look good? I love the cracks
13:18
in them. I got to find something to put
13:21
them on.
13:25
Oh, these look
13:27
delicious. And hear them. They're
13:29
already crisp.
13:32
As they're hitting the plate,
13:35
I can tell that they're going to be
13:38
really nice and crunchy.
13:42
Oh, they're going to be perfect with
13:44
that ice cream. All right, you're
13:46
probably saying, "Well, those brownies
13:48
don't look so decadent to me, Paula."
13:50
Well, let me show you the really
13:52
decadent part of these brownies. Well,
13:54
this is like deja vu because in this
13:58
bowl, I've got two more sticks of butter
14:01
and four more squares of semieet
14:03
chocolate. So, those that are counting,
14:07
this brownie now has one full pound of
14:10
butter in it. Four sticks.
14:13
All right, I've got that melted. So, I'm
14:15
going to turn that off. Now, I'm going
14:17
to bring it over here. This is going to
14:18
be like our icing for these brownies.
14:21
I'm going to use a half a cup of an egg
14:24
substitute, a pasteurized egg.
14:27
Going to pour that in there along with
14:30
some vanilla
14:35
and one box of confectionary sugar.
14:42
It's just one little box, y'all.
14:45
All right, we're going to mix that up.
14:48
Most frostings do call for a whole box
14:51
of confectionate sugar, but I have to
14:53
tell y'all, most brownie recipes don't
14:56
call for four sticks of butter.
14:59
All right. Now, I'm going to add four
15:01
cups of marshmallows.
15:04
And I'm going to stir them quickly
15:06
because I don't want them to melt. I
15:08
want you to be able to see them. And
15:11
this particular recipe reminds me so
15:13
much of my Wilmington Island marshm
15:16
cake. Gosh, it's so good.
15:21
All right. Well, let's take our brownies
15:22
out of the oven.
15:29
All right. Let's take our brownies out.
15:35
And now I'm just going to pour this
15:37
icing on top of them.
15:43
[Laughter]
15:47
Maggie's Decadent Brownies. I think the
15:50
name suits the
15:53
recipe.
15:56
All right. Now, I'm going to just spread
15:58
that over. Look at that. Yum.
16:02
All right. I'm going to take this
16:04
brownie. I'm going to let it cool and
16:07
then I'm going to stick it in the
16:08
refrigerator. But I'm going to just sit
16:10
him back here. Let's get him out of my
16:13
eyesight so I won't be tempted. I just
16:16
adore melted chocolate.
16:19
[Music]
16:20
Now I've got one that's cooled
16:23
back here waiting on me. So let's cut
16:26
this one and see how it's going to look.
16:31
I'm going to make four lines of
16:32
brownies.
16:42
Going to go to something a little bit
16:43
smaller
16:45
to get that first piece out with.
16:52
Margaret Joe, I think you ought to be
16:53
ashamed of yourself, girl.
17:05
Those
17:11
look wonderful.
17:15
But you all know what I want to taste. I
17:17
want to taste that one back there that's
17:19
hot and the chocolate's all melted.
17:25
And since this is my show, I think I can
17:28
do what I want to.
17:38
Look at that, y'all. Look at it running
17:40
down that spoon.
17:50
So, y'all give me a minute. Excuse us.
17:56
When we come back, I'm going to show you
17:58
how to turn a snowball into a delicious
18:00
ice cream.
18:07
[Music]
18:17
I got some nice tips for y'all today. I
18:20
know you're thinking, Paula, what are
18:21
you doing with that big old bowl of snow
18:22
in front of you in Georgia? Well,
18:25
believe it or not, once in a while, a
18:27
freak thing will happen. Well, in 1973,
18:32
we had a huge snowstorm. We had 17 ines
18:36
of snow and there was a housekeeper that
18:39
lived across the street. It was a do a
18:41
widow doctor and he had two little boys
18:44
and and made us a big old bowl of snow
18:47
ice cream. It was the best thing ever.
18:49
put in my mouth. Hadn't had any since
18:51
1973.
18:53
But I'm going to show y'all how Eddie
18:54
May made it. She went out and got a big
18:56
bowl of snow.
18:58
She took a can of condensed milk
19:03
and poured it into that snow.
19:10
And she added some vanilla flavoring.
19:16
And she just mixed all that up. And I
19:20
tell y'all what, I couldn't believe that
19:23
snow could taste so good.
19:27
[Music]
19:31
But how wonderful is that ice cream?
19:35
Just doesn't get any better. And Eddie
19:38
May was probably in her late 50s or 60s.
19:42
So I I bet she's no longer with us, but
19:47
Eddie may just know wherever you are. I
19:50
think about you and that snow ice cream
19:52
that day.
19:58
It's just the best stuff in the world.
20:00
Look, it's better than any ice cream
20:02
you'll ever eat. Thanks, Eddie May.
20:06
Y'all, I have to say that I love my
20:08
work. Every show that I do, I love, but
20:13
some, I have to tell you, I really love
20:16
a little bit more than others. And
20:18
today's show is one of those. Between
20:20
the butter pecan ice cream and the
20:23
strawberry sorbet and the ginger
20:26
cookies, and for goodness sakes, Maggie,
20:29
those decadent brownies are
20:30
unbelievable. But I have to tell you,
20:33
the thing that I enjoyed doing most
20:35
today, Eddie May's snow ice cream was my
20:39
very, very favorite today to make and to
20:42
eat. And I hope you'll enjoy all the
20:44
other recipes we've made today. And as
20:47
always, I've loved every minute that
20:48
I've spent with y'all. I thank you for
20:50
coming. And until next time, y'all, I
20:53
send you love and best dishes from my
20:56
kitchen to yours.
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