0:00
- Hey, y'all. Today is all about cherries and ice cream.
0:06
You know one of my favorite ice creams is cherry vanilla,
0:09
but I like the one where the ice cream is white
0:13
and then you see the cherries.
0:14
But I have bought some sometimes,
0:17
and the ice cream's pink and the cherries are pink.
0:19
I like the white and the red.
0:21
But anyway, we are going to combine cherries
0:26
and vanilla ice cream to make a wonderful
0:30
cherry ice cream pie.
0:32
So we're gonna start with our crust,
0:35
because we need to put this in the oven for
0:38
about 10 minutes, eight to 10 minutes, so it'll get crisp.
0:43
All right, I've got my graham cracker crumbs.
0:50
crushed almonds have been roasted.
0:57
And we're gonna give this crust a little cinnamon.
1:01
Am I blocking the view, Eddie, with my big old bowl?
1:04
- [Eddie] Nope, you're good.
1:13
And I'm just using my little whisk.
1:18
And now I'm gonna add the butter,
1:20
which is gonna hold all of our crust together.
1:33
And then we're gonna press this into
1:35
(spoon and bowl clinking)
1:40
Like I said, run it the oven for about eight to 10 minutes.
2:04
Like I said, you wanna press this in real, real good,
2:15
so it will stick together
2:20
and the crust won't crumble on you
2:22
when you go to cut your pie.
2:28
That looks pretty good and tight in there.
2:31
Okay, Theresa. Oven for eight to 10 minutes, baby girl.
2:36
- While our pie crust is getting crusty in the oven,
2:43
I'm going to cook our cherries
2:49
and add the rest of the sugar in the recipe.
2:52
And we're gonna cook this for about 10 minutes
2:55
on a medium to low heat.
2:58
Okay, the crust cooked for 10 minutes.
3:01
My cherries have cooked for 10 minutes,
3:04
and once it comes to a very soft ball,
3:06
you definitely don't wanna,
3:08
you move your heat to low.
3:11
Now I'm gonna take some corn starch
3:15
because you can see it's a pretty thin
3:25
and we need it thicker.
3:27
So I've got my corn starch and I've got my water.
3:32
And y'all know at the end of this video
3:35
is all the ingredients, the measurements for the recipe.
3:40
Am I telling a lie? - [Eddie] Well,
3:41
it's in a link, yeah.
3:43
- Oh, it's in a link.
3:48
So there's my corn starch mixed with a little bit of water.
3:54
And now we're gonna cook this for 10 more minutes
3:58
and you'll wanna make sure you stir it
4:02
to make sure it's not sticking anywhere.
4:06
Okay, y'all, I forgot to tell you
4:08
that we used frozen cherries and they work so good.
4:14
So don't worry if the only way
4:16
you can find 'em is in the frozen food.
4:18
In fact, I prefer that.
4:21
Now, once your cherries begin to come to a ball,
4:26
you'll definitely wanna turn your heat to low.
4:28
And I think I told y'all 10 minutes,
4:30
but actually it's closer to 15 minutes that it needs to cook
4:34
and some of the liquid evaporate from it.
4:39
So I'm gonna switch this.
4:43
I'm gonna switch this to another container,
4:47
get it out of this hot pot,
4:51
'cause I want this to cool quick.
4:55
In fact, I may have filled it along
4:58
by putting it in the refrigerator.
5:06
(measuring spoon clinking)
5:07
my cherry vanilla ice cream.
5:11
All right, I'm gonna put
5:14
into my quart and a half,
5:18
half a teaspoon of almond flavoring
5:23
into this soft ice cream.
5:30
I might have to put this back in the freezer
5:32
and let it freeze a little bit more 'cause it's so liquidy.
5:40
All right, now I'm gonna take some of our cherries
5:50
and just kind of swirl it
5:54
through that ice cream,
5:55
and you see what it's gonna do to it.
6:05
(Theresa lightly coughing)
6:12
Gonna do it just like that.
6:27
I can't wait for y'all to make this one
6:31
'cause y'all are gonna be a star.
6:36
And I like it when y'all are stars.
6:44
(utensils clattering)
6:49
I got so much crammed in that.
7:13
You have to be careful.
7:14
This is gonna cover our pie crust,
7:18
and that is totally all right
7:33
I just don't want it to come out of the, off the sides.
7:38
I'm bad about trying to stuff,
7:41
(bowl scraping) (ladle clinking)
7:42
but I'm gonna stop right there,
7:44
and I'm gonna put this in the freezer for three hours
7:49
or until it's nice and hard.
7:53
And then I'll drizzle the top
7:55
with the cherries that I have left over.
8:00
And look over here. I got some extra.
8:03
I've been thinking about this pie all afternoon.
8:10
I'm just gonna drizzle it with a little.
8:16
I put this in the refrigerator
8:17
and I probably shouldn't have.
8:19
Probably should have left it kinda.
8:33
Should have just left it kinda soft
8:37
so it would actually drizzle.
8:43
(plastic bag crinkling)
8:45
And now for some roasted almonds
8:51
(plastic bag crinkling)
8:52
because this is a cherry,
8:54
an almond cherry pie,
8:56
(plastic bag crinkling)
8:57
or a cherry almond pie, whichever way you want to say it.
9:05
I had this one in the freezer
9:08
for about five or six hours, y'all.
9:12
And it says in the directions about three hours,
9:19
but I'd probably leave it a little bit
9:23
longer than three hours.
9:26
Come see mama. Come see mama.
9:40
Look at that pie, would you.
9:54
Love them, love them.
9:55
And the almond flavoring in this one just makes it heavenly.
10:06
So good. I wish y'all were here.
10:13
Wish y'all were here with me.
10:14
Eddie, would you like a bite?
10:18
You want a bite, Eddie?
10:19
- [Eddie] I'm gonna get some. (Paula laughing)
10:21
I'm gonna get more than a bite.
10:22
- "Love and Best Dishes," y'all.
10:28
Hey, y'all, it's Paula Deen.
10:30
Now, if you enjoyed this video, be sure to like it
10:34
and click the subscribe button as well as the notification
10:37
and bail to be alerted when I post a video.
10:41
Love and Best Dishes Y'all.
