Paula Deens Buttermilk Ice Cream Recipes

PAULA DEEN'S BUTTERMILK ICE CREAM RECIPE

Paula Deen's Buttermilk Ice Cream Recipe image

Provided by á-23953

Number Of Ingredients 4

Ingredients

2 1/2 cups buttermilk
1 1/2 cups whipping cream
1 1/3 cups sugar
1 tbsp vanilla extract

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.

PAULA DEAN'S SPICY BUTTERMILK FRIED CHICKEN

Paula Dean's Spicy Buttermilk Fried Chicken image

This is a great recipe if you like fried chicken! I usually place my chicken in the buttermilk mixture and let sit over night until the next evening when I prepare it. I also add more hot sauce to the buttermilk. Paula Dean definitely knows how to fry chicken!

Provided by sunnysld

Categories Meat

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 quart buttermilk
1 tablespoon hot sauce
2 teaspoons Lawry's Seasoned Salt, divided
1 (4 -5 lb) chicken, cut into 8 pieces
2 cups all-purpose flour
1 teaspoon garlic salt
1 teaspoon ground red pepper
1 teaspoon onion powder
peanut oil (for frying)

Steps:

In a large bowl place the buttermilk, hot sauce, 1 1/2 teaspoons of the seasoned salt and cut up chicken, cover and refrigerate at least 8 hours or up to 24 hours Drain and discard buttermilk mixture.
In shallow dish combine flour, garlic salt, red pepper, onion powder and remaining 1/2 teaspoons seasoned salt. Dredge chicken in flour mixture and place on wire rack and let sit for 15 minutes.
In a large (preferably) cast-iron skillet pour oil to a depth of 3 inches and heat to 350 degrees.
Fry chicken pieces in batches, for 12 to 15 minutes per side or until a thermometer inserted into the thickest part of the chicken registers 165 degrees. Drain on a clean wire rack over paper towels.
Enjoy!

BUTTERMILK ICE CREAM

Buttermilk Ice Cream image

Provided by Scott Peacock

Yield Makes 10 servings

Number Of Ingredients 7

Ingredients

2 cups heavy whipping cream
8 large egg yolks
1 cup sugar
2 cups buttermilk
1 cup crème fraîche*
2 tablespoons fresh lemon juice
1/4 teaspoon salt

Steps:

Bring cream to simmer in heavy medium saucepan. Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot cream into yolk mixture. Return mixture to saucepan and stir constantly over medium-low heat until custard is thick enough to coat back of spoon, about 3 minutes (do not boil). Pour custard through fine strainer into clean bowl. Cool to room temperature. Whisk in buttermilk, creme fraiche, lemon juice, and salt. Chill custard until cold.
Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to containers; cover and freeze until firm, at least 4 hours. DO AHEAD: Ice cream can be made 3 days ahead. Keep frozen. Let soften slightly at room temperature before serving.
*Sold at some supermarkets and at specialty foods stores.

PAULA DEEN'S CHEESE BISCUITS

Paula Deen's Cheese Biscuits image

From The Lady and Sons Savannah Country Cookbook. I've made these several times and everyone goes nuts for them. Not for dieting purposes. ;-)

Provided by KissKiss

Categories Breads

Time 25m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

2 cups self-rising flour
1 teaspoon baking powder
1 teaspoon sugar
1/3 cup vegetable shortening (Crisco)
3/4 cup cheddar cheese, grated
1 cup buttermilk

Steps:

Preheat the oven to 350 degrees.
In a large bowl, mix the flour, baking powder, and sugar using a fork.
Cut in the shortening using a fork until the mixture looks like cornmeal.
Add the cheese and then stir in the buttermilk all at once until the dough just comes together. Do not overmix.
Use an ice cream scoop to drop the biscuits on a greased baking sheet.
Bake for 12 to 15 minutes, or until biscuits are lightly browned.

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