Ice Cream & Frozen Treats

Hey, y'all. I'm Paula Deen

And whether you're a kid or like me, just a kid at heart, we all get excited for dessert

Well, today, I'm gonna get my kitchen churning with the perfect dessert, ice cream and other frozen treats

But first, I gotta head to Abercorn Antique Village to find some things from the past to help me out with a present

And then next, I'm gonna churn y'all out a lemon and pineapple sherbet

that's been around since the turn of the last century. And after that, it's a classic frozen Waldorf salad

And then last but not least, I'm going to whip y'all up the sweetest orange ice cream cups that are perfect for serving anytime

So y'all grab your spoon and your favorite topping, because we're all screaming for ice cream

Well, guess what, y'all

I'm doing my second favorite thing in the whole wide world. I'm going antique shopping, but don't worry

It has to do with food. So y'all hop in and come with me

We're going to one of my favorite shops. I love antiquing. For me, it's like taking a trip down memory lane

I'm constantly looking for antique items for my home or either the restaurant

And I think it started maybe when my grandmother gave me her old spatula

and you've probably seen me even cook with it on my show. And, you know, that's also how I find some of my cast-iron pots that I just can't live without

And you know, it's a real treat to find something rare when you're out there antiquing, like this old-fashioned ice cream maker

In today's time, though, I make frozen treats at home with my electric ice cream maker because it saves me a whole lot of time

But I have to tell you, it's hard to pass up this little beauty, even if I'm going to use it just to decorate my kitchen

I remember my mama having these beautiful little dessert cups and these pretty little spoons that she served her ice cream with

And lucky for me, I found some at the antique shop today

But when you're going to use them, you'll want to make sure that you clean them up real, real good

And if you're buying fragile antiques like glass, you want to make sure that they're not chipped or cracked

Well, I don't know about y'all, but I think I'm ready to start churning

I couldn't believe today when I walked into Abercrombie Antiques that Terry had this old ice cream churn

It just took me right back to my childhood. This is what we actually used to make our ice cream when I was

gosh, a youngster, 10 or 12 years old. This kind of machine, though, just gives you like Popeye arms

because this is how we would churn it. But I'm going to show y'all later on how we can have our ice cream without having to do all that churning

because we're going to use electricity. Well, the first thing I want to make for y'all is just a Waldorf salad

but I renamed it Golda's Frozen Waldorf Salad. It's very nutritious, pretty, and colorful, and it's very simple to put together

We're going to start with some lemon juice and some pineapple juice and some sugar

and just a pinch of salt. Now we're going to let this cook for about five minutes

until it just gets thick. And then we're going to put this aside

and let it cool for a few minutes. And I already have some ready for us right here

that's cooled off, and you can see it's gotten nice and thick

Now all we're going to do to this is add some fresh whipped cream

And I want to tell y'all who Golda is. She was actually my Uncle George's mother

From the time I remember as a child, she was totally bedridden

She was an invalid from arthritis. And I used to love to go over there and sit on the foot of Golda's bed

and she would tell me all kind of stories. But my Aunt Peggy used to tell me about this wonderful frozen salad that Golda would make

So my Aunt Peggy didn't have the recipe, but I just talked to my Aunt Peggy and talked to my Aunt Peggy

until I could formulate this and put it to use. All right, now I have folded in the whipped cream into our syrup

Now I'm just going to toss in apples, because apples are the main ingredient

and some diced celery and some miniature marshmallows. The kids love those

some split grapes and I do recommend you using a seedless grape and some crushed pineapple and these are walnuts and you can use your favorite nut You could actually use a macadamia nut

I love those. So we're just going to fold that all together

Look how pretty that looks, all your different colors. I just love when you bite into it and all the fruits are frozen

It's just really, really good. All right, now all I'm going to do is put it into my container

Kind of looks like heavenly hash almost. All right, now I'm just going to cover this with some plastic wrap

and pop this into the freezer. And we're going to let it sit until it's completely frozen all the way through

Okay, and that's ready to go. And now we're going to move on to the thing that's got me swallowing hard

and real excited, and that's a lemon pineapple sherbet. Now I'm starting with a 14-ounce can of sweetened condensed milk

I'm adding two cups of sugar and a 20-ounce can of crushed pineapple

And we're just going to fold that pineapple into our condensed milk

All right, now I'm going to add a cup of lemon juice. and now I'm going to add two quarts of milk

This is going to be delicious. Okay. So we've got everything mixed up

Now I'm going to show you how to load your churn into your ice cream maker

I showed you all the hand-cranked one earlier. Thank goodness for Benjamin Franklin and electricity

Now I've taken out my churn, and I'm going to put my ice cream into this

Your ice cream, as it hardens, it's actually going to expand. All right, so we're going to put that into our ice cream bucket

and then we're going to put our top on it. We're fixing to start layering our ice along with our ice cream salt

And you can't use regular salt for this. You have to use ice cream salt

Now I'm going to take some ice, and I'm going to spread it around

and we're actually gonna use like three parts ice to one part salt, so it takes a good bit

And then I'm gonna come in here, just put a layer of salt completely on top of that layer of ice

All right, and we're gonna keep doing that until we've got it filled with our ice and our salt

All right. Now we've got this filled up with our ice, and the last thing going on will be another nice layer of salt

Now we've got our ice and our salt packed in there good

Now all we're going to do is place our motor. Now when I make my ice cream, when I churn homemade ice cream

I let it churn in the sink because as my ice melts

melts, you want to pour your water off. It's going to need to churn for probably about

30 minutes, and when your ice cream or your sherbet is almost ready, you'll actually hear

your motor beginning to labor it, and if it does that, go directly and unplug it, because

you don't want your motor to burn up on you. Next, I'm going to be finishing up that luscious

lemon and pineapple sherbet and serving up our frozen Waldorf salad. So y'all stick around

Now before I finish up with the sherbet, I want to show y'all these little ice cream cake pops

I did them earlier because I had a feeling I wasn't going to have time for them. So I started

by making just a regular box cake mix in this special little baking tray

And then once they were done and cooled, I just put the popsicle sticks through the bottom of it

and then I frosted them with ice cream. And once they were frosted, I rolled them in nuts

and then I threw them back in the freezer to firm up. You're gonna love this little quick and easy recipe

and the kids are gonna have a fit over them. All right, I wanna show you

how my dear, sweet, beautiful mother packed our ice cream to ripen when I was a little girl

Oh, you see that hole? You see that hole right there where that water's coming out

That's why I like to make my ice cream in the sink

All right, now we're going to take our motor off. Going to just slip it off

get a paper towel and make sure I get all that salt away from there because I don want that falling in our sherbet and I told you how it was going to expand and look at there oh it looks so delicious I can hardly wait now the first thing

we want to do is remove our dasher and my mother would always take out the dasher and put it in a

bowl and my little brother Bubba and I'd fight over it because we just loved licking those dashers

All right, so we're going to get our ice cream back in there and we're going to put back on our top

and you can see that the dasher is what filled up our hole. So now we're going to have to go to a

little piece that they include in your ice cream maker. When I was a girl, it was actually a cork

and I see now it's some type of rubber plug. So we're gonna push that down in there

All right, now we're gonna pack it down again with more ice

And more salt. We wanna bring it almost all the way back up to the top

And we're going to cover it with that other layer of rock salt

Maybe one more scoop. And now I want to share with y'all how my mama protected and covered our ice cream

She always covered it with old newspapers and kind of mashed that down in there

And then she would cover it with towels. And now we're going to just shove this aside for about an hour and let it ripen

So while I'm waiting on that to ripen, I think I want to slip over here and check on our Waldorf salad

and see how that's doing and maybe it's ready for a taste. It feels frozen

It looks frozen. I'm just gonna cut me a little plug out of here

You know, it might be a good idea to take this out and maybe let it sit on the counter for five or ten minutes

It might be easier for you to work with. I think I'm going to just stab him

There he comes. He's coming out. Can you see all the colors

The apple and the grapes and the celery. It's delicious

And Golda, we still miss you after all these years. Mmm, it's yummy

I'm gonna take a quick break, clean up a little bit, and when you come back, we're gonna taste ice cream

Oh look at this pretty orange and what we're fixing to do with these wonderful

little oranges is we're gonna make orange ice cream cups. You can use

different kinds of oranges for your cups. I love this blood orange. They're tasty

and delicious but for this one I'm gonna use just a nice fat juicy navel orange

and we're gonna start by going in around the pith. I'm gonna just cut this across

and we're gonna scoop out this wonderful juicy orange. We don't have to remove all the pulp

but I do want to try to get all of the juice out so the juice won't dilute our ice cream

Now, the fillings is very, very simple. We're gonna use vanilla ice cream, and I'm gonna use an orange sherbet

And I'm using, like I said, just a good premium vanilla ice cream

This is a perfect summer dessert. The fun part of this is you can do any kind of flavor that you want

although the orange sherbet and the vanilla ice cream is wonderful. It kind of gives you a flavor of that old dreamsicle that we used to eat when we were children

All right. Now to this, I'm going to add the pulp that I removed from the oranges

which is gonna give it a little texture in there. And I've already pre-measured my orange liqueur

so I wouldn't be tempted to put too much. I love that stuff It just wonderful for desserts The liquids that we added has made it really juicy And now we just going to throw this back into the freezer and let it set up

because you can't fill those cups if your ice cream is too liquidy

And I've got some right here that's firmed back up

We're just going to turn these over and fill these up. If you're wanting to serve this yummy frozen dessert to the children, you'd need to leave out your orange liqueur

slip these back into the freezer and let them set up again

And let them get all the way hard. Oh, they're going to be just delicious

All right, now what I've been waiting for, it's time to taste the sherbet

Or if not taste it, at least just look at it and let's see if it's ripened and firmed up

Okay, here we go. Oh. Oh, my gracious. This looks so good

Oh, the dogs know I've got the ice cream ready. Listen to them

It's like they have a sixth sense. Oh, wow, cabal. All right, I'm just going to put just a little zest on this

What I really want to put on this is my lips. Oh, doesn't that look yummy

And do you just absolutely love this depression glass ice cream cup and saucer and spoon that I bought

Mmm. This is magnificent. If you don't have an ice cream churn, get you one

It's worth the time. The flavor is so good and so homemade

Mmm. I wish you were here to taste it with me. And speaking of tasting, I want to check on our oranges

and see if one of those are ready for us to sample. Hopefully they are

Oh, I think so. I think they're ready. Look how pretty that is

I think I'll put a little zest on it. Wonderful dessert that's just perfect to the end of a heavy meal

And the orange shells just make a beautiful container. It looks like you've been to a whole bunch of trouble

Mmm. This is just out of this world delicious. And y'all don't go anywhere because when we come back, I'm going to show you how to make those frozen Waldorf salads very kid-friendly

I'd like to share with y'all a few things that are a big hit with my family and me on ice cream day

If I want to work in some fruit, all I do is buy a bag of either strawberries, blueberries, or peaches

and puree them in the blender and make a wonderful, refreshing coulis

Michael loves it when I make ice cream and the bowls to serve it in, and this is very easy to do

You just take an ordinary bowl, spray it, cover it with a plastic wrap, and then melt your chocolate

and you can use a semi-sweet, you can use an unsweetened, or you can use a white chocolate

Melt it, brush it onto your bowl, and pop it into the freezer

and then they'll slip right off and give you this wonderful bowl

Ice cream, you scream. We all scream for ice cream. It's truly got to be one of America's favorites

The family's just going to love you for getting in the kitchen. and making them some of these frozen treats

And you saw me earlier today making Golden's Frozen Waldorf Salad in this square pan

Well, if you want to make your children a great, healthy little snack

all you have to do is put them in paper-lined muffin tins. When they come in from school, they can grab one out of the freezer

They don't need a dish. And it's just going to be simply amazing

So until next time, America, I send you love and best dishes from my kitchen to yours