Ice Cream Social

Hey everybody, I'm Paula Deen, and guess what

I want y'all to get your churn ready, because today we're gonna have an ice cream social

and I'm gonna make some of the best ice cream and sorbet that y'all have ever tasted

First, I'm gonna start off with a savory butter pecan ice cream

and a sweet, sweet strawberry sorbet. And while they're freezing, I'm gonna be making some crunchy ginger cookies

and Maggie's decadent brownies. So y'all stick around. Y'all know today's show makes me want a pure skip

Do you know why? Because it's all about sweet stuff. Today I'm going to be doing an ice cream social

and I'm going to be doing some goodies that are so tasty along with the ice cream

I've got my basket of strawberries that we're going to be using in a few minutes

But why don't we get started with our ice cream? The first ice cream I'm going to make today is a butter pecan

And so I'm going to start by melting a tablespoon of butter

I'm going to toss the pecans in there and let them toast. And I'm going to watch them carefully because we don't want them to scorch

Because if they scorch, they're no good. So we're just going to let those lightly brown right there

and then I'm going to drain them on a little paper towel

I'm going to come over here and I've got three cups of whole milk, not 2%, not that diet stuff

Three cups of whole milk. And to that, I'm going to add one can of evaporated milk

And now understand that that is evaporated, not condensed milk. Some people will get those too confused

All right, and I'm going to add to this a small pack of vanilla pudding

You can see our ice cream is going to be really, really a nice pretty yellow

Ooh, that's smelling so good. I'm going to add a cup of sugar. And a teaspoon of vanilla

All right, now today I'm using one of the little counter ice cream makers

You can use this in that type of ice cream maker, or you can use it in a regular ice cream churn

So our bowl has been in the freezer for 24 hours. We're going to turn it on, and this is very important that you turn your machine on first

because if you pour your ice cream mixture in, it will immediately freeze to the sides of it

and then your blade won't go around. I'm just going to slowly pour our ice cream mixture into the freezer

All right, so I'm going to let this churn until the ice cream really starts to thicken

So while that's churning, let's come on over here. I'm going to be making a strawberry sorbet

All right, I'm gonna add two cups of sugar to two cups of boiling water

and I'm gonna mix those up. And then we're gonna need to let this cool

after that sugar entirely melts in that hot water. And I've got some back here

that has already melted and cooled. All right, so let's come over here

and we'll put our strawberries in our food processor, And I'm just gonna puree them

Ooh, they smell so good. And now I'm gonna add a fourth of a cup of fresh lime juice

And that's gonna give it a real tart taste. All right

Okay. All right, we've got our strawberries pureed up nice and fine

All right, now I'm just going to bring them over here, and I'm going to run them through

this sieve, and this is going to remove all the seeds that the strawberries have

And I'm going to help it along by stirring them around. Strawberries are a beautiful color, aren't they

So I just save that Now to our strawberry juice I going to add 1 a cup of white corn syrup

And I'm just going to stir that around. All right, now the last thing I'm going to add

is our simple syrup that we made earlier, and we allowed it to cool

So our ingredients are nice and cold. You can make this earlier in the day

Put it in the refrigerator if you want to. and I'm gonna transfer this to a measuring cup

because I don't trust myself to hit that hole with the ingredients in the bowl, so

And I'm gonna do the same thing with this one, I'm gonna slowly add my strawberry puree

Alright, there we go, that's gonna be wonderful. So now it's time to add the butter pecan

to our vanilla base. All right, so I'm just going to slowly add these and let the machine have a chance to mix those in

So this just looks great. So I'm going to take a minute to clean up, get everything out of the way

because I can't hardly wait to taste this ice cream and this sorbet

So while I'm cleaning up, grab you a cup of coffee and I'll meet you back here in like two minutes

Hey, y'all. I'm just fixing to put this in the storage containers and throw it in the freezer

All right. So I'm just going to pour this in the container, and I'm going to throw it in the freezer, and let that get nice and hard

And I've already got a strawberry sorbet poured up, and you can see it's really, really loose

I've really poured it up in a soft-serve state, because I'm going to put it in the freezer and let it finish hardening

and I've already got some that's gotten hard. You can see what it looks like

and you can see how pretty that is and how fine. Oh gosh, I can't wait to taste it

But I think I'm going to taste this one because it's still nice and soft

Mmm. This is me brain freeze. Mmm

Oh, my gracious. Mmm. If I don't put this up and get it out of my way

I'm not going to finish with these other two things that I want to show you. So I better put this away

I'll just wind up standing there eating ice cream for the next 30 minutes

and all the sponsors will cancel, and then I won't have a show, but I'll be nice and full

All right. I want to show you a wonderful ginger cookie. It's going to be so, so good with our butter pecan ice cream

Now I'm going to start with 3 4ths a cup of shortening. I'm going to add a cup of sugar

I'm gonna add one egg and a fourth of a cup of molasses

Oh, it smells so good. I love molasses. Gosh, it almost tastes like a strong cane syrup

It's so good. All right, now we're just gonna take these ingredients and we're gonna blend them up real good

Last, it took it a while. You can see what a nice, rich color that molasses turned this into

Now we're going to come over here. I've got two cups of all-purpose flour. I'm going to add two teaspoons of baking soda

A teaspoon of cinnamon. A teaspoon of ginger. And a half a teaspoon of cloves

and a pinch of salt. Now I'm just going to stir this up

and we're going to dump it over into our shortening and molasses mixture that we've got over here

Just going to give that a little stir. All right, I'm going to try to sling that batter

Am I slinging it on y'all? Okay here we go All right Now I gonna take these and I to roll them into a small ball a little larger than a marble

And I've got some just plain granulated sugar right there. I love my ice cream

All right, now I'm just going to toss these around in the sugar. Okay, I've got my oven preheated to 350 degrees, and we're going to bake these for about 12 minutes

And while those are baking, I want to come over here and show you Maggie's Decadent Brownies, and they are decadent

Now I've got me a 13 by 9 by pan that's been greased right here

Got my two sticks of butter and my four squares of semi-sweet chocolate melted

So I've turned off the fire. And to that, I'm going to add two cups of granulated sugar

And I'm going to add one cup of all-purpose flour and a teaspoon of vanilla

And I'm going to just mix that up. And I think I'm gonna take it off the heat because I don't want it to cook my eggs

That's a lot of chocolate. Looks and smells delicious

Alright, I'm gonna come up here and I'm gonna add my four eggs

Okay, so we got our four eggs in there. I'm just gonna mix those up good

I'm gonna pour that into our prepared pan, and we're gonna put it in a 350 degree oven

and we're gonna bake it for about 25 minutes. Well, we ain't finished with them yet either

When we come back, I'm gonna show you how I finish them up or how Maggie finishes up

and we're gonna be tasting those wonderful ginger cookies. So I'll see y'all back in a couple of minutes

So, y'all look at what I got. Ginger cookies. Don't they look good? I love the cracks in them

I gotta find something to put them on. Oh, these look delicious. And here, they're already

crisp. As they're hitting the plate, I can tell that they're gonna be

really nice and crunchy. Oh, they're gonna be perfect with that ice cream

All right, you're probably saying, well, those brownies don't look so decadent to me, Paula

Well, let me show you the really decadent part of these brownies. Well, this is like deja vu, because in this bowl, I've got two more sticks of butter

and four more squares of semi-sweet chocolate. So those that are counting, this brownie now has one full pound of butter in it

Four sticks. All right, I've got that melted, so I'm going to turn that off

Now I'm going to bring it over here. This is going to be like our icing for these brownies

I'm going to use a half a cup of an egg substitute, a pasteurized egg

I'm going to pour that in there along with some vanilla and one box of confectionery sugar

It's just one little box, y'all. All right, we're going to mix that up

Most frostings do call for a whole box of confectionate sugar, but I have to tell y'all

most briny recipes don't call for four sticks of butter. All right, now I'm going to add four cups of marshmallows

and I'm going to stir them quickly because I don't want them to melt

I want you to be able to see them. And this particular recipe reminds me so much

of my Wilmington Island Marsh Mud Cake. Gosh, it's so good. All right, well, let's take our brownies out of the oven

All right, let's take our brownies out. And now I'm just going to pour this icing on top of them

Maggie Decadent Brownies I think the name suits the recipe Alright, now I'm going to just spread that over. Look at that. Yum

Alright, I'm going to take this brownie. I'm going to let it cool and then I'm going to stick it in the refrigerator

but I'm gonna just sit him back here, get him out of my eyesight so I won't be tempted

I just adore melted chocolate. Ooh. Now I've got one that's cooled back here waiting on me

So let's cut this one and see how it's gonna look. I'm gonna make four lines of brownies

I'm going to go to something a little bit smaller

to get that first piece out with. Margaret and Joe, I think you ought to be ashamed of yourself, girl

Mmm. Those look wonderful

But you all know what I wanna taste. I wanna taste that one back there that's hot

and the chocolate's all melted. And since this is my show, I think I can do what I want to

Look at that, y'all. Look at it running down that spoon. Mm, mm, mm, mm

Mm. So y'all give me a minute. Excuse us. When we come back, I'm going to show you how to turn a snowball into a delicious ice cream

I got some nice tips for y'all today

I know you're thinking, Paula, what are you doing with that big old bowl of snow in front of you in Georgia

Well, believe it or not, once in a while, a freak thing will happen

Well, in 1973, we had a huge snowstorm. We had 17 inches of snow

And there was a housekeeper that lived across the street. It was a widow doctor

And he had two little boys and made us a big old bowl of snow ice cream

It was the best thing I ever put in my mouth. Hadn't had any since 1973

But I'm going to show you all how Eddie Mae made it. She went out and got a big bowl of snow

She took a can of condensed milk and poured it into that snow

And she added some vanilla flavoring. And she just mixed all that up

And I tell y'all what, I couldn't believe that snow could taste so good

But how wonderful is that ice cream? It just doesn't get any better

And Eddie Mae was probably in her late 50s or 60s, so I bet she's no longer with us

but Eddie Mae, just know wherever you are. I think about you and that snow ice cream that day

It's just the best stuff in the world. Look, it's better than any ice cream you'll ever eat

Thanks, Eddie Mae. Y'all, I have to say that I love my work

Every show that I do, I love. But some, I have to tell you, I really love a little bit more than others

And today's show is one of those. Between the butter pecan ice cream and the strawberry sorbet and the ginger cookies

and for goodness sakes, Maggie, those decadent brownies are unbelievable. But I have to tell you the thing that I enjoyed doing most today

Eddie May's Snow Ice Cream was my very, very favorite today to make and to eat

And I hope you'll enjoy all the other recipes we've made today. And as always, I've loved every minute that I've spent with y'all

I thank you for coming. and until next time y'all, I send you love and best dishes from my kitchen to yours