Best Paula Deens Buttermilk Ice Cream Recipes

Buttermilk Ice Cream image

Provided by Martha Stewart

Yield Makes about 6 cups

Number Of Ingredients 7

1 cup sugar
1 cup water
2 cups buttermilk
Juice of 1 lemon
1 tablespoon corn syrup
1 pinch of salt
Grated zest of 1/4 lemon (about 1/2 teaspoon)

Steps:

In a small saucepan, bring sugar and water to a boil; remove from heat. Refrigerate for at least 1 hour or until chilled.
In a large bowl, whisk together buttermilk, lemon juice, corn syrup, and salt. Slowly add chilled syrup; whisk to combine. Stir in lemon zest. Freeze in an ice-cream maker, following manufacturer's instructions.

Paula Deen's Cheese Biscuits image

Provided by supernova

Categories Breads

Time 35m

Yield 7 serving(s)

Number Of Ingredients 8

2 cups self-rising flour
1 teaspoon baking powder
1 teaspoon sugar
1/3 cup shortening
3/4 cup grated sharp cheddar cheese
1 cup buttermilk
salt
1/8 cup butter, melted

Steps:

Preheat oven to 350 degrees F.
In medium bowl, mix flour, baking powder, salt, to taste, and sugar together using a fork; cut in shortening until it resembles cornmeal.
Add cheese.
Stir in buttermilk all at one time just until blended. Do not over stir.
Drop by tablespoon, or use ice cream scoop, onto a well greased baking sheet.
Brush dough with melted butter.
Bake for 12 to 15 minutes.
Note: it took the biscuits 20 minutes to cook in my oven, but I have and oven that always takes longer to bake than the recipe says.

Paula Deen's Buttermilk Ice Cream Recipe image

Provided by á-23953

Number Of Ingredients 4

Steps:

In an 8 cup glass measuring cup with a spout, combine all of the ingredients. Whisk until the sugar is dissolved. Pour the mixture into an ice cream maker and freeze according to manufacturer's instructions. Serve immediately or store in the freezer in a plastic container with a snap on lid.